Tipsy Tart / Brandy Pudding
Ingredients
Date Mixture Ingredients
250g stoned dates
250ml boiling water
5ml bicarbonate of soda
Tart/Pudding Ingredients
100g Butter
1 egg
250ml brown sugar
315ml flour
2.5ml baking powder
125ml chopped pecan nuts
150ml brandy
125ml chopped cherries
Sauce Ingredients
250ml sugar
125g butter
125ml cream
125ml brandy
Cream, for topping
Method
Chop the dates and place in a bowl with the water and bicarb to soak.
Cream butter, sugar & egg together until light and fluffy.
Add the remaining ingredients and mix until combined. Lastly, add the date mixture and mix well. Pour into a greased baking dish and bake at 180ºC for 20 / 25 minutes.
When done, remove from oven and pour the hot sauce over immediately.
(Sauce: Place all ingredients in a pot and bring to the boil.)
Top with cream when serving.
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