CAPE BRANDY PUDDING
This traditional South African pudding was doubtlessly created with cold winter's nights in mind! Delectable and filling, this date and nut pudding with its syrup topping is a must for your repertoire of desserts.
Provided by Bokenpop aka Mad
Categories Dessert
Time 17m
Yield 6-8 serving(s)
Number Of Ingredients 14
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.
BRANDY BREAD PUDDING
Make and share this Brandy Bread Pudding recipe from Food.com.
Provided by Rhonda O
Categories Healthy
Time 1h15m
Yield 12 dessert dishes, 8 serving(s)
Number Of Ingredients 11
Steps:
- Cover raisins with brandy or water.
- Set aside.
- Melt butter or margarine.
- Break up bread, set aside.
- Combine brown sugar, cinnamon, allspice.
- Reserve 3 tablespoons of this mixture for topping.
- Pour melted margarine on before you toss the bread crumbs. Your sugar mixture will stick better that way.
- Toss bread with remaining sugar mixture.
- Place 1/2 of bread mixture in a lightly greased 1 1/2 quart baking dish.
- Drain raisins, place 1/2 raisins over bread crumbs.
- Repeat layers.
- Combine egg, salt, and vanilla in a bowl.
- Beat for 1 minute.
- Add milk slowly.
- Pour over mix in dish.
- Let stand for 5 minutes.
- Sprinkle reserved sugar mix on top.
- Bake at 325F for 45 to 50 minutes.
Nutrition Facts : Calories 377.8, Fat 11.8, SaturatedFat 6.5, Cholesterol 97.8, Sodium 331.5, Carbohydrate 51.6, Fiber 1.1, Sugar 33.3, Protein 7.7
CAPE BRANDY SAUCE
For the African part of the World Tour! From Food Network. Use for bread pudding or just plain old ice cream!!
Provided by Jessica K
Categories Sauces
Time 11m
Yield 4-6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 304, Fat 2.9, SaturatedFat 1.8, Cholesterol 7.6, Sodium 166.9, Carbohydrate 50.1, Sugar 50.1
A FABULOUS VINEGAR PUDDING
This is a very old traditional recipe. It has a sweet and sour taste and is still enjoyed by many South Africans. It was usually served after a Sunday Lunch. It can be served with custard or without as it is quite a moist pudding. Serve hot.
Provided by Flamink
Categories Dessert
Time 1h5m
Yield 1 Deep Dish, 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 160°F.
- Mix together the flour, sugar and butter and Bi-carb.
- In separate bowl beat together milk, apricot jam and eggs.
- Lastly add the milk; mix to the flour mix.
- Keep the dough aside and finish the following sauce:
- Bring to boil in saucepan or microwave oven the water sugar and vinegar.
- Put sauce in ovenproof deep glass dish. Pour the dough into the sauce and bake in preheated oven for about 45 minutes or until light brown in colour.
- Optional: Serve with custard.
BRANDY PUDDING
This pud is impressive, delicious and makes a great light alternative dessert to a traditional Christmas pudding
Provided by Good Food team
Categories Dessert
Time 3h45m
Number Of Ingredients 15
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
Nutrition Facts : Calories 764 calories, Fat 42 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 84 grams carbohydrates, Sugar 74 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.8 milligram of sodium
TRADITIONAL CAPE BRANDY PUDDING
South Africans love this pudding. The recipe is up on the site but this is the one I took to our "do" at MarieAlice's house and I promised to post it. It's a dark brown date pudding which is drowned in a brandy and butter sauce. Serve with cream. Prep and cooking times are approx.
Provided by Sherrie-pie
Categories Dessert
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 707.3, Fat 19.9, SaturatedFat 11.6, Cholesterol 116.3, Sodium 805.2, Carbohydrate 76.3, Fiber 3.5, Sugar 47, Protein 6.6
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