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South Africa

CAPE BRANDY PUDDING 3

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(Makes: 6 - 8 Servings)

Ingredients

250g dates, roughly chopped
250ml boiling water
5ml bicarbonate of soda
100g butter, softened
200ml castor sugar
1 egg
250ml flour
5ml baking powder
100g pecan nuts, chopped

Syrup:
250ml sugar
120ml water
120ml brandy
5ml vanilla essence
30ml butter

Directions

Preheat oven to 180°C (350°F).
Combine dates with the water and bring to the boil.
Remove and add the bicarbonate of soda. Cool.
Cream butter, sugar and egg well.
Sift flour and baking powder and add to creamed mixture with cooled dates and mix well.
Mix in the nuts and pour into greased ovenproof dish.
Bake until skewer comes out clean (about 40-45 minutes).
Serve with cream or custard.

Syrup :
Heat the sugar, butter and water together for 5 minutes.
Remove them from the heat and stir in the vanilla essence and brandy.
Pour the syrup over the hot tart when it is taken from the oven.

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