Cape brandy pudding

True Love
0 serving
Rate this recipe

By Food24 November 03 2009
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (16)

250.00 g dates
5.00 ml 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 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
Tap for ingredients
Tap for ingredients


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.

New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves


Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.