CAPE BRANDY PUDDING 1
Added by : on
Enjoyment Rating : % ( 1 Votes )
Very Good
Good
OK
Bad
Very Bad
This favourite Cape classic is one of the best-known traditional recipes.
Brandy was first distilled from Cape grapes in 1672 and named 'fire water'.
Today South African brandy is a far cry from the first rough attempts produced by a humble ship's cook.
(Makes: 8 Servings)
Ingredients
250g dates, roughly chopped
250ml boiling water
5ml bicarbonate of soda
150g butter, softened
250ml sugar
2 eggs beaten
500 g cake flour
5ml baking powder
3 ml salt
250 ml pecan or walnuts, chopped
Syrup:
250 ml sugar
300 ml hot water
200 –250 ml brandy
40 ml vanilla essence
50 ml butter
pinch of salt
Directions
1. Divide dates into two equal portions in two separate bowls.
2. In the one bowl, add the bicarb & boiling water. Mix well & allow to cool.
3. Preheat oven to 180*C (350*F).
4. Grease a large glass oven wear dish.
5. In a large mixing bowl, cream the butter & sugar.
6. Beat in the eggs, thoroughly.
7. Sift the flour, baking powder & salt in a separate bowl.
8. Add the dry mixture to the creamed mixture, mix well.
9. Add the other chopped dates & chopped nuts, mix well.
10. Stir in the dates/bicarb mixture. Mix well.
11. Pour into the glass dish.
12. Bake for 40 minutes.
Sauce:
13. In a medium saucepan, combine the water, butter & sugar. Stir until sugar is dissolved.
14. Remove from heat & stir in the vanilla essence, salt & brandy.
15. When the pudding is removed from the oven, prick the pudding with a knife.
16. Pour the hot sauce over the pudding, allowing it to be totally absorbed by the pudding.
17. Serve hot or cold with custard or fresh cream.
OUR SUPPORT
We will maintain the site to the best of our ability ensuring that the recipes are added have value to other memebrs
We retain the right to change or delete recipes, forum comments or anything else we deem needs changing.
