Sticky brandy puddings

BITSOFCAREY
Prep: 20 mins, Cooking: 25 mins

By Food24 December 12 2014
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Ingredients (14)

250 g dates — chopped
175 ml water — boiled
1 tsp Robertson's bicarbonate of soda
1 butter
85 g castor sugar
1 eggs
225 g flour — cake
1 Robertson's baking powder
1 salt
SYRUP:
300 g brown sugar
300 ml water
1/2 cup brandy
1 tsp butter
1 tsp vanilla — essence
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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.



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