Brandy was first distilled at the Cape in 1672, and it’s likely that this recipe for a warming winter pudding was concocted soon after.
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Ingredients:
Pudding
1 cup plain flour
1 cup stoned and chopped dates
1 cup boiling water
1 teaspoon baking powder
1 teaspoon baking soda
2 tablespoons butter
1 cup castor sugar
1 cup chopped nuts
2 eggs
1 teaspoon salt
Syrup
1 cup sugar
1 dessert spoon butter
1 cup brandy
1 teaspoon vanilla essence
Directions:
Cream the butter and sugar. Add beaten eggs, sifted flour, baking powder, salt, chopped nuts, and half the chopped dates. Combine the remaining dates with the boiling water, add baking soda, stir, and let cool before adding to the first mixture. Mix all the ingredients well, pour into a greased ovenproof dish and bake for 30 to 40 minutes at 356°F (180°C).
To make the syrup, boil sugar, butter, and water until a viscous liquid forms (about five minutes). Remove from heat and add brandy and vanilla essence. Pour the hot syrup over baked pudding until it is completely absorbed.
Servings: Serves six.
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