Tipsy Tart
A community recipe by HamsterjamNot tested or verified by Nigella.com
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Preheat oven to 180ºC. Divide chopped dates into 2 portions. Add bicarbonate of soda and boiling water to 1 portion, mix well and leave to cool. Cream butter and sugar then beat in eggs. Sift flour, baking powder and salt over mixture and fold in. Add dry portions of dates and walnuts, blending well. Stir in bicarbonate of soda mixture, blend thoroughly and turn batter out into a large baking dish. Bake for 40 minutes or until firm.
Heat sugar, butter and water for 5 minutes. Remove from stove and stir in vanilla extract, salt and brandy. Pour sauce over pudding as soon as it comes out of the oven. Serve hot or cold with whipped cream or vanilla ice-cream.
Preheat oven to 180ºC. Divide chopped dates into 2 portions. Add baking soda and boiling water to 1 portion, mix well and leave to cool. Cream butter and sugar then beat in eggs. Sift flour, baking powder and salt over mixture and fold in. Add dry portions of dates and walnuts, blending well. Stir in baking soda mixture, blend thoroughly and turn batter out into a large baking dish. Bake for 40 minutes or until firm.
Heat sugar, butter and water for 5 minutes. Remove from stove and stir in vanilla extract, salt and brandy. Pour sauce over pudding as soon as it comes out of the oven. Serve hot or cold with whipped cream or vanilla ice-cream.
Introduction
This is a South African favourite, also known as Brandy Pudding. It evokes such wonderful memories for me. I love the hot/cold combination of warm pud with ice-cream. Yum!
This is a South African favourite, also known as Brandy Pudding. It evokes such wonderful memories for me. I love the hot/cold combination of warm pud with ice-cream. Yum!
Ingredients
Serves: 0
Metric
Cups
For the Tart
- 250 grams dates (stoned and finely chopped)
- 5 millilitres bicarbonate of soda
- 250 millilitres boiling water
- 125 grams butter
- 100 grams sugar
- 2 eggs (beaten)
- 240 grams cake flour
- 5 millilitres baking powder
- 2 millilitres salt
- 250 millilitres walnuts (or pecan nuts - chopped)
For the Syrup
- 300 millilitres sugar
- 15 millilitres butter
- 200 millilitres water
- 5 millilitres vanilla extract
- 2 millilitres salt
- 25 millilitres brandy
For the Tart
- 8⅚ ounces dates (stoned and finely chopped)
- fluid ounce baking soda
- 9 fluid ounces boiling water
- 4⅖ ounces butter
- 3½ ounces sugar
- 2 eggs (beaten)
- 8½ ounces cake flour
- fluid ounce baking powder
- fluid ounce salt
- 9 fluid ounces walnuts (or pecan nuts - chopped)
For the Syrup
- 11 fluid ounces sugar
- 1 fluid ounce butter
- 7 fluid ounces water
- fluid ounce vanilla extract
- fluid ounce salt
- 1 fluid ounce brandy
Method
Tipsy Tart is a community recipe submitted by Hamsterjam and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
For the syrup:
For the syrup:
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