Old Cape brandy pudding

Recipe from: 6/1/1998 12:00:00 AM
Ingredients 16
Servings 6
Time 20 minutes

Ingredients

  • BATTER
  • 5
    ml
    bicarbonate of soda
  • 250
    g
    chopped dates
  • 200
    ml
    boiling water
  • 15
    ml
    soft butter
  • 150
    g
    castor sugar
  • 1
    extra-;large egg
  • 225
    g
    cake flour
  • 15
    ml
    baking powder
  • 100
    g
    pecan nuts, chopped
  • SYRUP
  • 300
    g
    sugar
  • 250
    ml
    water
  • 15
    ml
    butter
  • 5
    ml
    vanilla essence
  • 75
    ml
    brandy
 

Method

45 minutes
 
Sprinkle the bicarbonate of soda over the dates and pour on the boiling water. Leave to soak. Meanwhile, beat the butter and sugar together. Add the egg and beat well until creamy. Sift the flour and baking powder and add with the dates to the egg and sugar mixture. Stir in the nuts. Pour into a prepared ovenproof dish and bake in a preheated 180 °C oven for about 45 minutes. SYRUP: Place the sugar in a saucepan with the water. Slowly bring to the boil, stirring to dissolve the sugar. Add the butter and vanilla essence. Cool slightly before adding the brandy. Remove the brandy tart from the oven once done and prick the surface with a fork. Pour the sauce over the hot tart and allow to soak in. Serve hot with whipped cream or ice cream.
 

Read more on: bake  |  fruit
 

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