Name: Old Cape brandy pudding
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6 servings
Cuisine: Bake
Ingredients: 5.00 ml Bicarbonate of soda; 250.00 g dates chopped; 200.00 ml water boiled; 15.00 ml butter soft; 150.00 g castor sugar; 1.00 eggs extra-large; 225.00 g flour cake; 15.00 ml Baking powder; 100.00 g pecan nuts chopped; 300.00 g sugar; 250.00 ml water; 15.00 ml butter; 5.00 ml vanilla essence; 75.00 ml brandy

Recipe Disclaimer

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Ingredients (14)

BATTER

5.00 ml	Bicarbonate of soda
250.00 g	dates — chopped
200.00 ml	water — boiled
15.00 ml	butter — soft
150.00 g	castor sugar
1.00	eggs — extra-large
225.00 g	flour — cake
15.00 ml	Baking powder
100.00 g	pecan nuts — chopped

SYRUP

300.00 g	sugar
250.00 ml	water
15.00 ml	butter
5.00 ml	vanilla — essence
75.00 ml	brandy

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Method:

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.