Peeblesshire News | News | Proof is in the pudding

Friday, 5th December, 2008

Published: Friday, 10th October, 2008 12:30

Proof is in the pudding

By David O'Leary

Comments (0)

Print Article

A pudding from Peebles laced with whisky has unsurprisingly been crowned Scotland’s best dessert.

Local amateur chef, Janet Key, 56, of Springhill Road, scooped top prize with her tasty treat, Iona’s Tipsy Tart, on ITV’s Britain’s Best Dish.

A chiropodist by trade, Janet instead concerned herself with the tastebuds of the show’s judges which included top chef John Burton Race, wine buff, Jilly Goolden and restauranteur, Ed Baines.

Hosted by Mark Nicholas, the show attracts a sizeable audience in its teatime slot.

And last Friday Janet got to watch her moment of glory with friends in The Bridge Inn, where she also served up her sticky pudding to thirsty locals who were kind enough to turn over from the horseracing.

She will now go on to represent Scotland in the UK final on October 23.

Her daughter, Rebecca, 26, was the one who urged Janet to audition for the show. She said: “I saw a competition notice for the show in a deli in Edinburgh. We both entered but only Mum made it through the auditions.

“I’m really pleased for her because she’s a better cook than she thinks. However we’re all getting a little sick of the dish now because she’s cooked it so much to practice!”

Mother of three, Janet, always knew it was a good dish but was still surprised to win. She said: “I received lots of compliments for it from dinner guests but never expected to win. I’m delighted and a little surprised.

“I’ve eaten a lot of it lately so I may go cold turkey with it for a while. I must thank my family and also my good friend, Maggie Ellis, who came to London with me, for supporting me and being my tasters.”

After winning her audition Janet and 23 others from her region were invited to the ITV studios where she scooped the title and a cash prize of £1,000 for winning her section. If crowned the overall winner on October 23 she stands to win £10,000.

For the tipsy tart:

100g un-dyed glace cherries, pre-soaked in whisky overnight

200g Medjool dates

65g pecan nuts

200ml boiling water

1tsp bicarbonate of soda

2tbsp slightly salted butter

160g golden caster sugar

1 large egg

220g plain white flour

1/4 tsp salt

1 tsp baking powder

For the sauce:

125ml water

1tbsp slightly salted butter

160g golden caster sugar

Few drops vanilla extract

150ml whisky

Pinch salt

Thick double cream, to serve

Preparation:

1. Preheat the oven to 180ºC. Roughly chop the dates and nuts. Pour boiling water over the chopped dates and add the bicarbonate of soda.

2. Allow to cool while beating together the butter and sugar. Add the egg and beat again. Sieve the flour, salt and baking powder, then add to the mixture. Beat and then mix in the water from the dates.

3. Stir in the dates, nuts and cherries and mix well. Pour into a buttered and floured dish, scatter some chopped nuts over the top and bake for 30 minutes in the preheated oven. Test with a skewer to ensure it is cooked all the way through.

4. For the sauce, boil the water, butter, sugar and vanilla extract for 5 minutes then add the whisky and salt and bring to the boil again. Prick the pudding with the skewer and spoon the sauce all over. Serve warm with thick double cream.

Comments