Recipe for Cape Brandy Pudding – a spicy, warm and indulgent dessert. Also known as tipsy tart or dadelpoeding
250g dates, roughly chopped
250 ml water
5ml bicarbonate of soda
100g butter, softened
200ml caster sugar
250ml plain flour
5ml baking powder
100g pecan nuts, chopped
For the syrup:
5ml vanilla essence
1/2 tsp ground cinnamon
Preheat the oven to 180C and grease an oven-proof dish.
Combine the dates with the water in a small pot and bring to the boil. Remove from the heat and add the bicarbonate of soda.
Cream together the butter, sugar and egg. Sift the flour and baking powder and add to the creamed mix together with the cooled dates and mix well.
Mix in the nuts and pour into the greased dish. Bake for about an hour or until a skewer comes out clean
For the syrup, boil the sugar, water, butter and vanilla essence together for about 10 minutes. Add the brandy and cinnamon and mix well.
Serve the pudding with the syrup poured over it and top with some whipped cream (or custard if preferred).
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