Cape Brandy Pudding

Ultra Divine Cape Brandy Pudding

Serves 6-8 people

This recipe was given to me by my good friend, Merle. She claimed the men folk loved it! It’s a wonderful dessert anytime of year, but it is a special favourite at our house on cold winter nights.

250 g dates, stoned and chopped finely

5 mL(1 tsp) baking soda

250 mL (1 cup) boiling water

125 g (1/2 cup) butter or margarine

250 ml (1 cup) sugar

500 mL (2 cups) flour

5 mL (1 tsp) baking powder

2 mL (1/2 tsp) salt

250 mL walnuts or pecans, chopped finely

2 eggs, beaten


250 mL (1 cup) sugar

15 mL (1 tbsp) butter

150 mL (1/2 cup plus 1 tbsp) water

5 mL (1 tsp) vanilla extract

125 mL (1/2 cup) brandy (“Yahoo!” she writes)

Divide dates into 2 portions and put into separate bowls. Add baking soda to one and pour boiling water over it; allow to cool.

Cream butter and sugar together until light and fluffy. Beat in eggs thoroughly, one by one. Sift flour, baking powder and salt into creamed mixture.

Add dry portion of date and nuts, mixing well to blend.

Stir in baking soda-date mixture – mix thoroughly.

Turn into large dish, and bake at 180C (350F) for 45 minutes or till golden brown on top and knife inserted in centre comes out clean.

Prepare sauce by heating sugar, butter and water together in saucepan 5 minutes. Remove from stove and stir in vanilla and brandy.

Pour sauce over pudding as it comes out of the oven. Serve hot or cold with whipped cream, or ice cream.

(K’s NOTE: I have poured the sauce over each serving too, which also works well.)


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