CAPE BRANDY PUDDING 2
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This old Cape recipe was doubtlessly invented with cold winter’s nights in mind! Delectable and filling, the date and nut pudding with its syrup topping is a must for your repertoire of desserts.
Ingredients
250 g dates (chopped)
5 ml (1 teaspoon) bicarbonate of soda
205 ml (1 cup) boiling water
200 g butter
2 eggs, beaten
240 g flour
5 ml (1 teaspoon) baking powder
2 ml (1/2 teaspoon salt)
250 ml (1 cup) chopped walnuts
For The Syrup:
250 g sugar
15 g butter
190 ml (3/4 cup) water
5 ml (1 teaspoon) vanilla essence
A pinch of salt
125 ml (1/2 cup) brandy)
Directions
Preheat oven to 180°C (350°F) Cut the dates and divide them into two equal portions.
Add the bicarbonate of soda to one half and pour over the boiling water.
Stir to mix, then leave to cool.
Cream together the butter and sugar, add the beaten eggs and mix well.
Sieve together the flour, baking powder and salt, and fold these into the butter mixture.
Add the second portion of dates, together with the nuts.
Then stir in the date and bicarbonate mixture, and mix all the ingredients together thoroughly.
Turn the batter into one large over-proof dish or two 22 cm tart plates.
Bake for 40 – 50 minutes.
Meanwhile make the syrup.
Heat the sugar, butter and water together for 5 minutes.
Remove them from the heat and stir in the vanilla essence, salt and brandy.
Pour the syrup over the hot tart when it is taken from the oven.
SERVING SUGGESTION:
Serve hot or cold with whipped cream.
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