Cape Brandy Pudding
Who can resist a Cape Brandy Pudding, especially when it is served as a freshly made dessert? Nope, we couldn't think of anyone either!
Ingredients
- 250 g dates roughly chopped
- 250 ml water
- 5 ml bicarbonate of soda
- 100 g butter softened
- 200 ml caster sugar
- 1 large egg
- 250 ml plain flour
- 5 ml baking powder
- 100 g pecan nuts chopped
For The Syrup:
- 250 ml sugar
- 120 ml water
- 120 ml brandy
- 5 ml vanilla essence
- 30 ml butter
- ½ sp ground cinnamon
Instructions
- Preheat the oven to 180°C and grease an oven-proof dish.
- Combine the dates with the water in a small pot and bring to the boil. Remove from the heat and add the bicarbonate of soda.
- Cream together the butter, sugar and egg. Sift the flour and baking powder and add to the creamed mix together with the cooled dates and mix well.
- Mix in the nuts and pour into the greased dish. Bake for about an hour or until a skewer comes out clean.
- For the syrup, boil the sugar, water, butter and vanilla essence together for about 10 minutes. Add the brandy and cinnamon and mix well.
- Serve the pudding with the syrup poured over it and top with some whipped cream (or custard if preferred).