Brandy Pudding

Name: Brandy Pudding
Ingredients: 250 g dates, chopped; 3 ml bicarbonate of soda; 250 ml boiling water; 120 g butter; 180 ml caster sugar; 2 eggs; 250 ml cake flour; 3 ml baking powder; 1 pinch salt; 125 ml chopped pecan nuts or 125 ml chopped walnuts; 125 ml cake flour; 5 ml ground cinnamon; 5 ml ground ginger; 250 ml water; 375 ml sugar; 3 cinnamon sticks; 5 cloves; 3 orange strips or 3 lemon peel strips; 2 tablespoons butter

19 ingredients

13 steps

Ingredients

250 g dates, chopped
3 ml bicarbonate of soda
250 ml boiling water
120 g butter
180 ml caster sugar
2 eggs
250 ml cake flour
3 ml baking powder
1 pinch salt
125 ml chopped pecan nuts or 125 ml chopped walnuts
125 ml cake flour
5 ml ground cinnamon
5 ml ground ginger
250 ml water
375 ml sugar
3 cinnamon sticks
5 cloves
3 orange strips or 3 lemon peel strips
2 tablespoons butter

Directions

1

Pour boiling water and bicarbonate of soda onto the dates and allow to stand.
2

Cream butter and sugar.
3

Add eggs, one at a time, and beat well.
4

Add 250ml flour, sifted with baking powder and salt.
5

Stir this into the date mixture, together with the nuts.
6

Lastly, mix in 125ml flour, sifted with cinnamon and ginger.
7

Pour into a well-buttered pie dish.
8

Bake at 180C for 45 minutes.
9

Cool slightly and pour over the syrup.
10

For Syrup:.
11

Boil all these ingredients together for 10 minutes.
12

Add 125ml brandy and pour over the tart.
13

Serve with whipped cream or rascarpone beaten with a little lemon rind.