In honor of the holidays, five yacht chefs have contributed an original recipe to Dockwalk, each with a Christmas flair that will keep you in celebration mode all month long (or longer).
In today’s edition, South African Head Chef Tracy-Jane Ingle of M/Y Hampshire shares a traditional South African pudding called the Tipsy Tart. “This is my late granny’s recipe,” says Ingle. “And I tweaked it to add the toffee apples and the way it’s decorated.” You can find more of her work on Instagram at @garden_full_of_greens.
By Head Chef Tracy-Jane Ingle
3/4 cup of roughly chopped and pitted dates
3/4 cup of granulated sugar
1 tsp bicarb of soda
1 1/4 cup plain flour
1 large egg beaten
3/4 cup boiling water
2 Tbsp butter
1 Tbsp tepid Water
2 tsp baking powder
1/2 cup roughly chopped walnuts
1/2 tsp salt
3/4 cup water
1 1/4 cup white sugar
1 tsp vanilla extract
4 Tbsp butter
1/2 cup of good Brandy
Preheat oven 180 degrees. Put 1/2 of the dates, boiling water, sugar, and butter in a pan bring to boil for three to four minutes. Remove from heat and let it cool slightly. Mix bicarb and tepid water and add to the date mix; it should froth up. Sift the flour and baking powder into mix and add the rest of the dates and nuts. Blend in the egg and mix well. Pour mixture into a buttered dish and bake for about 40 minutes. While tart is baking, make the syrup.
Syrup: Boil all the ingredients except Brandy for three to four minutes just before you take the tart out the oven. When you take it out the oven, poke little holes in it to absorb all the syrup. Mix the Brandy with the syrup and immediately — but slowly — pour over the tart. Leave it to cool so the syrup can dissolve and serve with Chantilly Cream or vanilla ice cream.
What’s your favorite holiday dish that you look forward to having every year?
It has to be my Granny’s Tipsy Tart, I love the smell and how it tastes delicious. It always reminds me of Christmas.
What makes this time of year so special for you?
The chance to feel like a kid again: Whether you are five or 85, the holiday season is a time to really just enjoy yourself and reflect on all the good things in life.
Any holiday cooking tips for other superyacht chefs?
Don’t go overboard. Also, take some time to enjoy this day with the crew and make time to speak to loved ones far away.
Any holiday provisioning tips or advice for cooking for your guests?
There is nothing worse for a chef to be let down last minute, so it’s a good idea to utilize your network of contacts when researching a provisioner to work with. Whether it’s sourcing rare items, providing the freshest and finest produce do your homework, plan well in advance.
What are wishing for Christmas this year as a Christmas gift?
I would like The Noma Guide to Fermentation Cookbook.