Name: Cape brandy pudding
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 8 servings
Cuisine: Bake
Ingredients: 250.00 g dates pitted; 5.00 ml Bicarbonate of soda; 140.00 g butter; 400.00 g white sugar; 2.00 eggs large; 250.00 g flour self-raising; 1.00 ml salt; 100.00 g pecan nuts chopped; 125.00 ml brandy

Recipe Disclaimer

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Ingredients (9)

250.00 g	dates — pitted
5.00 ml	Bicarbonate of soda
140.00 g	butter
400.00 g	white sugar
2.00	eggs — large
250.00 g	flour — self-raising
1.00 ml	salt
100.00 g	pecan nuts — chopped
125.00 ml	brandy

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Method:

Set the oven temperature on 180ºC.

Place half the dates in a
glass bowl and add the bicarb. Pour in 250 ml boiling water and mix well, then set aside to cool.

Beat 125 g butter and 200 g sugar until light. Add eggs and beat well.

Stir in the flour and salt. Add all the dates and nuts and mix to combine well.

Spoon into a greased baking dish and bake in preheated oven for 40 minutes, or until cooked through.

Syrup
Heat together remaining 15 g butter, 200 g sugar and 150 ml water in a small saucepan. Allow to simmer for five minutes, then remove from the heat and add the brandy.

Pour syrup over the pudding as soon as it comes out of the oven. Serve hot with custard, cream or ice cream.