Cape Brandy Pudding Food

TRADITIONAL CAPE BRANDY PUDDING

Steps:

• 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.
• 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.

CAPE BRANDY SAUCE

Steps:

• In a saucepot, heat the butter, sugar, salt, and water for 5 minutes. Then add the brandy and vanilla extract and heat an additional minute.

CAPE BRANDY PUDDING

Steps:

• Pour boiling water over dates, set aside to soften.
• Add bicarb, butter and sugar and blend well.
• Sift dry ingredients together and fold into the date mixture.
• Add egg and walnuts and mix.
• Lightly grease a microwave pan and bake for 5 -6 minutes on 100% power.
• For the syrup combine sugar, water and butter in a glass bowl and microwave on 100% power for 1 - 2 minutes until boiling point.
• Stir in vanilla and brandy.
• Pour hot syrup over warm tart.
• Serve with cream.

CAPE BRANDY SAUCE

Steps:

• In a saucepan, heat the butter, sugar, salt, and water for 5 minutes over medium heat.
• Add the brandy and vanilla extract and heat an additional minute.

BRANDY PUDDING

Steps:

• Heat oven to 180C/160C fan/gas 4. Put the dates in a bowl, pour over 250ml boiling water and set aside. Butter a 1.5-litre pudding basin and put a disc of baking parchment in the base.
• Put the butter, sugar, flour, baking powder and eggs in a large bowl, then beat with an electric hand whisk until well blended. Add the cooled date mix and beat again to make a sloppy batter
• Stir in the fruits, pecans and ginger, then pour into the pudding basin and cover the basin with pleated baking paper and foil (see tips, below). Put the basin in a roasting tin half-filled with boiling water, then steam in the oven for 3 hrs until a skewer inserted into the pudding comes out clean.
• Meanwhile, make the brandy syrup. Put the sugar and 75ml water in a pan and stir over the heat until syrupy. Stir in the brandy and remove from the heat. When the pudding is ready, remove from the oven, take off the foil and paper, and push a skewer into the centre - it should come out clean. Pour over the brandy syrup so it soaks into the pudding, then cover until ready to serve. Will keep in the fridge for a week.
• To serve, warm the pudding in the turned-off oven once you have taken out the potatoes, or microwave on High, covered with cling film, for 5 mins. Warm the butterscotch sauce (see related recipes) in a pan or in the microwave on Medium for 2 mins. Turn out the pudding onto a plate, pour over some of the sauce and serve the rest in a jug. Top with the holly sprig and serve with good-quality vanilla ice cream