Name: Cape Brandy pudding
Yield: 10 servings
Cuisine: Bake
Ingredients: 250.00 g dates pitted and chopped; 5.00 ml Bicarbonate of soda; 250.00 ml water boiled; 125.00 g margarine; 200.00 g sugar; 2.00 eggs beaten; 240.00 g flour cake; 5.00 ml Baking powder; 2.00 ml salt; 250.00 ml walnuts or pecan nuts, chopped; 300.00 ml sugar; 15.00 ml butter; 200.00 ml water; 5.00 ml vanilla essence; 2.00 ml salt; 25.00 ml brandy

Recipe Disclaimer

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Ingredients (16)

250.00 g	dates — pitted and chopped
5.00 ml	Bicarbonate of soda
250.00 ml	water — boiled
125.00 g	margarine
200.00 g	sugar
2.00	eggs — beaten
240.00 g	flour — cake
5.00 ml	Baking powder
2.00 ml	salt
250.00 ml	walnuts — or pecan nuts, chopped

SAUCE

300.00 ml	sugar
15.00 ml	butter
200.00 ml	water
5.00 ml	vanilla — essence
2.00 ml	salt
25.00 ml	brandy

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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.