Cape Brandy pudding


Ingredients 17
Servings 10
Time

Ingredients

  • 250
    g
    dates, stoned and finely chopped
  • 5
    ml
    bicarbonate of soda
  • 250
    ml
    boiling water
  • 125
    g
    margarine
  • 200
    g
    sugar
  • 2
    eggs, beaten
  • 240
    g
    cake flour
  • 5
    ml
    baking powder
  • 2
    ml
    salt
  • 250
    ml
    walnuts or pecan nuts, chopped
  • SAUCE
  • 300
    ml
    sugar
  • 15
    ml
    butter
  • 200
    ml
    water
  • 5
    ml
    vanilla essence
  • 2
    ml
    salt
  • 25
    ml
    brandy
 

Method

 
Preheat oven to 180 ºC. 1. Divide chopped dates into 2 portions. Add bicarbonate of soda and boiling water to 1 portion, mix well and leave to cool. 2. Cream margarine and sugar then beat in eggs. 3. Sift flour, baking powder and salt over mixture and fold in. Add dry portions of dates and walnuts, blending well. 4. Stir in bicarbonate of soda mixture, blend thoroughly and turn batter out into a large baking dish. Bake for 40 minutes or until firm. SAUCE: Heat sugar, butter and water for 5 minutes. Remove from stove and stir in vanilla essence, salt and brandy. Pour sauce over pudding as soon as it comes out of the oven and serve hot or cold with whipped cream.
 

Read more on: bake  |  fruit
 

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