Ingredients

Method

• 240 g butter
• 160 g macadamia flour
• 120 g Muscovado sugar
• 6 T golden syrup
• 2 T flour
• 2 t salt
• 1 T fresh ginger, grated
• ½ t fresh nutmeg, grated
• 4 free-range eggs
• 2 lemons, zested
• 2 x 250 g packs Woolworths maple syrup-infused soft-eating pitted prunes 
• Woolworths double-thick Jersey cream, for serving

Method

Ingredients

1. Preheat the oven to 160°C and grease a 30 cm tart case.

2. Combine all the ingredients except the prunes and cream. Place the prunes evenly in the tart case, pour over the batter and bake for 45 minutes. The tart should be moist but set when done.

3. Serve with the cream.

Find more Christmas dessert recipes here. 

Photograph: Myburgh Du Plessis
Food assistants: Bianca Strydom, Jarryd Thesen, Mogau Seshoene