Brandy pudding

Grease a large ovenproof dish. Place half the coarsely chopped dates in a glass bowl. Stir in the bicarbonate of soda along with 250ml boiling water. Set aside to cool.

In a separate bowl, beat the butter and the sugar, and add the eggs.

Sift the dry ingredients and fold into the egg mixture.

Mix the nuts (reserving a few for garnishing), the dry dates and the date mixture with the egg mixture. Stir until well combined, then spoon into the greased ovenproof dish. Bake in a preheated oven for about an hour, or until a skewer comes out clean.

While the pudding is in the oven, peel the naartjies and cut each one into thick slices using a sharp, serrated knife. Remove any pips and discard.

Syrup: Heat the brown sugar, butter and 160ml water in a saucepan and bring to the boil, then reduce the heat and simmer uncovered for 15 minutes. Add the naartjie slices and simmer gently for a further five minutes.

Remove from the heat. Add the brandy, liqueur and a pinch of salt. Stir well. When the pudding comes out of the oven, use a wooden skewer to make a few holes on the surface of the pudding. Slowly spoon the naartjies and the syrup over the pudding, to give it time to absorb the syrup.

Sprinkle with the reserved pecan nuts and serve hot with custard, whipped cream or ice cream