Sticky brandy puddings

BITSOFCAREY
Prep: 20 mins, Cooking: 25 mins
Rate this recipe
Who doesn’t love tipsy tart? Sweet, sticky and boozy. Brilliant.

By Food24 December 12 2014
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (14)

250 g dates — chopped
175 ml water — boiled
1 tsp Bicarbonate of soda
1 butter
85 g castor sugar
1 eggs
225 g flour — cake
1 Baking powder
1 salt
SYRUP:
300 g brown sugar
300 ml water
1/2 cup brandy
1 tsp butter
1 tsp vanilla — essence
Tap for ingredients
Tap for ingredients

Method:

Preheat oven to 180°C.

Mix the chopped dates, boiling water and bicarbonate of soda.
Beat butter and castor sugar together, using an electric beater, until light and fluffy.  Add egg and beat until creamy.
Sift dry ingredients and fold into the egg and sugar mixture alternately with the dates.
Transfer the mixture into 6 greased small foil pie dishes and bake in a preheated oven for +- 25 minutes. Or bake in a medium baking dish for 35- 40 minutes.

Syrup

Bring the sugar, water and brandy to the boil then add the butter.
Allow to cool and add the vanilla essence.
Remove tarts from the oven when ready and pierce a few holes into each one with a cake tester. Pour syrup over the tarts immediately.
Serve hot with double thick cream.

TIPS:
For a more festive flavour, add 1 ½ t (7.5 ml) mixed spice.
Add 100 g pecan nuts, chopped.

Recipe reprinted with permission of Bits of Carey.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.