Moist and spicy tart

Recipe from: 5/1/1997 12:00:00 AM
Ingredients 19
Servings 0
Time

Ingredients

  • 375
    ml
    self-raising flour
  • 2
    ml
    ginger
  • 2
    ml
    ground cinnamon
  • 1
    ml
    cloves
  • pinch salt
  • 2
    ml
    bicarbonate of soda
  • 125
    ml
    sugar
  • 125
    ml
    coconut
  • 90
    ml
    butter
  • 125
    ml
    currants
  • 65
    ml
    glace cherries, quartered
  • 1
    extra-large egg, whisked
  • 200
    ml
    sour milk
  • SYRUP
  • 430
    ml
    sugar
  • 250
    ml
    water
  • 125
    ml
    dessert wine
  • 15
    ml
    butter
  • 5
    ml
    vanilla essence
 

Method

30-35 min
 
Preheat the oven to 180 ºC (350 ºF). Spray a 24 cm square oven dish with non-stick spray. Into a large mixing bowl sift the self-raising flour spices, salt and bicarbonate of soda and add the sugar and coconut. Add the butter and rub in until the mixture resembles breadcrumbs. Add the fruit and mix. Add the egg and sour milk and mix to form a smooth batter. Turn into the prepared oven dish and bake for 30-35 minutes. Cool slightly and slowly pour over the hot syrup. SYRUP: Mix the sugar and water in a saucepan and heat until the sugar has dissolved. Stir continuously. Bring to the boil and simmer for 5 minutes. Remove from the heat and add the dessert wine, butter and vanilla essence. Stir until dissolved and pour over the tart. Serve lukewarm or cold. Makes a medium-sized tart.
 

Read more on: bake
 

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