Tipsy pudding

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6 servings Prep: 10 mins
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There’s alcohol in this pudding recipe but, if you prefer, you can heat the brandy in the sauce for a while and cook out the alcohol.

By Hope Malau October 10 2018
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Ingredients (19)

125 ml water — boiled
125 g dates — pitted, chopped
2,5 ml Bicarbonate of soda
60 ml butter
125 ml brown sugar
1 eggs — beaten
250 ml flour — sifted
2.5 ml Baking powder
salt — just a pinch
2,5 ml cinnamon — ground
1 ml ginger — ground
nutmeg — ground, pinch
50 g mixed nuts — chopped
BRANDY SAUCE
125 ml brown sugar
10 g butter
1 cinnamon — stick
60 ml water
60 ml brandy
5 ml Vanilla essence
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Method:

There’s alcohol in this pudding recipe but, if you prefer, you can heat the brandy in the sauce for a while and cook out the alcohol.

Preheat the oven to 180°C and grease a 20 cm baking dish.

1. Put boiling water and the dates in a saucepan and bring to the boil. Remove from heat, add the bicarbonate of soda and mix well. Allow to cool.

2. Cream the butter, sugar and egg until smooth. Add the flour, baking powder, salt, cinnamon, ginger and nutmeg and fold into the butter mixture.

3. Add the soaked dates and nuts and mix until well combined. Bake for 30 minutes or until the middle springs back when pushed down.

4. Brandy sauce: Heat the sugar, butter, cinnamon and water in a saucepan until sugar has dissolved. Add the brandy and vanilla essence.

5. Pour the warm brandy sauce over the baked pudding that’s just out of the oven.



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