South African date nut pudding (Tipsy Tart)

Name: South African date nut pudding (Tipsy Tart)
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 18
Ingredients: 250 g pitted, dried dates; 1 TEASPOON Baking soda; 50 g Pecan kernels; 50 g Walnut kernels; 140 g Butter; 500 g Sugar; 7-10 Tbsp Salt; 2 Eggs (size M); 375 g Flour; 1 heaped Tsp baking powder; 1 package Vanillin sugar; 125 ml Brandy or brandy (e.g. Chantré); 7-10 Tbsp Fat and flour

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 18

250 g pitted, dried dates
1 TEASPOON Baking soda
50 g Pecan kernels
50 g Walnut kernels
140 g Butter
500 g Sugar
7-10 Tbsp Salt
2 Eggs (size M)
375 g Flour
1 heaped Tsp baking powder
1 package Vanillin sugar
125 ml Brandy or brandy (e.g. Chantré)
7-10 Tbsp Fat and flour

Directions

1
Finely dice the dates. Bring 1/4 litre of water to the boil. Mix 125 g dates, baking soda and hot water in a bowl and let cool. Chop nuts and mix with the remaining dates. Cream 125 g butter, 250 g sugar, 1 pinch of salt and eggs. Mix flour and baking powder. Alternately add the soaked dates together with the liquid and mix. Finally, stir in the date and nut mixture. Pour the mixture into a greased baking tray (approx. 30 cm Ø) sprinkled with flour. Smooth and bake in a preheated oven, 2nd shelf from below (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 40 minutes. In the meantime, boil up 250 g sugar, vanilla sugar, 15 g butter, 1 pinch of salt and 150 ml water in a pot while stirring. Let it boil down at low to medium heat while stirring for 10-12 minutes to a thick syrup. Remove the pot from the heat and stir in the brandy. Sprinkle the brandy syrup evenly over the hot cake in the pan and let it soak in for about 10 minutes. Cut the cake into pieces and serve warm or cold with whipped cream as desired
2
On 20 pieces:
3
Waiting time approx. 30 minutes