This month’s recipe is just in time for your Christmas party planning:
Luxury Brandy Tart

Serves 8

Ingredients
250 g (500 ml) cake flour
5 ml baking powder
250 ml boiling water
200 g (250 ml) sugar
1 egg
5 ml bicarbonate of soda
80 g chopped walnuts
80 ml quartered cherries
250 g dates
125 g seedless raisins
125 g sultanas

Chop the dates and add the soda and boiling water. Stir well and leave to cool.
Add the sugar, beaten egg and a pinch of salt and mix well.
Add the sifted flour and baking powder, fruit, nuts, and cherries.
Turn into two greased ovenproof tart dishes and bake in a preheated oven at 180 ºC for about 20 minutes.

Brandy Sauce
200 g sugar
250 ml water
15 ml butter
175 ml Kango Hanepoot brandy

Boil the sugar, water and butter together for about 5 minutes. Cool and add the brandy. Pour the sauce over the hot tart to soak in.

The tart can be served hot or cold with cream or ice cream