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.)