Name: Cape brandy pudding
Yield: 0 serving
Cuisine: Bake
Ingredients: 250.00 g dates; 5.00 ml Robertson's bicarbonate of soda; 250.00 ml water boiled; 115.00 g butter or margerine; 200.00 g sugar; 2.00 eggs; 240.00 g flour; 5.00 ml Robertson's baking powder; 2.00 ml salt; 100.00 g walnuts chopped; 240.00 g sugar; 15.00 g butter; 180.00 ml water; 5.00 ml vanilla essence; 0.00 salt just a pinch; 125.00 ml brandy

Recipe Disclaimer

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Ingredients (16)

250.00 g	dates
5.00 ml	Robertson's bicarbonate of soda
250.00 ml	water — boiled
115.00 g	butter — or margerine
200.00 g	sugar
2.00	eggs
240.00 g	flour
5.00 ml	Robertson's baking powder
2.00 ml	salt
100.00 g	walnuts — chopped

Syrup

240.00 g	sugar
15.00 g	butter
180.00 ml	water
5.00 ml	vanilla — essence
0.00	salt — just a pinch
125.00 ml	brandy

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Method:

Chop the dates and divide into 2 equal portions. Add bicarbonate of soda and boiling water to one half. Stir well and leave to cool.

Cream together butter and sugar, add beaten eggs and mix well.

Sift together flour, baking powder and salt. Fold into butter mixture.

Add the second portion of dates, together with the nuts. Stir in the date and bicarbonate of soda mixture, Mix all the ingredients thoroughly.

Turn batter into a large ovenproof dish or two 22 cm pie plates.

Bake for 40 to 45 minutes in a preheated oven at 180 ºC.

Meanwhile, make the syrup. Heat sugar, butter and water together for 5 minutes. Remove from heat and stir in vanilla essence, salt and brandy.

Pour syrup over hot tart when it comes out of the oven.

Serve hot or cold with custard or thick cream.