Traditional Cape Brandy Pudding

Name: Traditional Cape Brandy Pudding
Ingredients: 250 ml dates, chopped; 5 ml bicarbonate of soda; 250 ml boiling water; 375 ml flour; 2 1/2 ml baking powder; 5 ml salt; 125 ml butter; 250 ml sugar; 2 eggs, beaten; 5 ml nuts, chopped; SAUCE; 10 ml butter; 180 ml brown sugar; 250 ml water; 5 ml vanilla essence; 125 ml brandy

16 ingredients

2 steps

Ingredients

250 ml dates, chopped
5 ml bicarbonate of soda
250 ml boiling water
375 ml flour
2 1/2 ml baking powder
5 ml salt
125 ml butter
250 ml sugar
2 eggs, beaten
5 ml nuts, chopped
SAUCE
10 ml butter
180 ml brown sugar
250 ml water
5 ml vanilla essence
125 ml brandy

Directions

1

Mix the bicarbonate of soda with the boiling water and pour over the dates. Sift together the flour, baking powder and salt. Cream the butter and sugar well and then beat in the eggs. Mix in the flour and the nuts and finally stir in the dates and water in which they have soaked. Turn into a buttered, shallow ovenproof dish and bake at 190C for 40 - 50 minutes.
2

To make the sauce: Mix the butter, brown sugar and water and boil, until it forms a syrup. Remove from the heat stir in the vanilla and brandy. Pour the sauce over the hot pudding and allow it to soak inches.