Grease a large oven proof dish. Place
half the coarsely chopped dates in a glass
Stir in the bicarbonate of soda along
with 250ml boiling water. Set aside to
In a separate bowl, beat the butter
and the sugar, and add the eggs.
Sift the dry ingredients and fold into the
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
oven proof dish.
Bake in a preheated oven
for about an hour, or until a skewer comes
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.
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
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
Sprinkle with the reserved pecan
nuts and serve hot with custard, whipped
cream or ice cream.