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CAPE BRANDY PUDDING

This traditional Cape Brandy Pudding has been a part of South African culinary heritage ever since the first raw firewater was produced at the Cape from Cape grapes.

This dessert is not for those on diet

Pudding Ingredients

For the pudding batter

9 oz [250g] stoned dates
4½ oz [125g] butter
2 eggs [large]
1 cup (250ml) water
1 tsp (5ml) bicarbonate of soda
1 cup (250ml) granulated white sugar
2 cups [ 8½ oz, 240g] cake flour
( it is better to weigh the flour)
1 tsp (5ml) baking powder
½ tsp (2.5ml) salt
1 cup (250ml) chopped walnuts or pecans
Zest of 2 medium oranges
1 tsp (5ml) ground cinnamon
Butter for greasing

For the Brandy Sauce

½ cup [125ml] water
1 tbsp [15ml] butter
1½ [375ml] cups soft brown sugar [granulated white sugar may be substituted]
½ cup [125ml] brandy
1 tsp [5ml]vanilla essence
A good pinch of salt

To Make the Cape Brandy Pudding

Preheat oven to 350oF [180oC]

Finely chop the dates, divide into 2 equal portions, placing 1 portion in a mixing bowl
Soften the butter
Beat the eggs lightly
Boil the water

Add the bicarbonate of soda to the dates in the mixing bowl

Pour the boiling water over these dates

Mix the boiling water, dates and bicarbonate of soda, well

Set aside to cool

Cream together the butter and sugar in a mixing bowl

Add the eggs, beating well until the mixture is creamy smooth

Sift the cake flour, baking powder and ground cinnamon over the butter/sugar mixture and fold in

Add the dry portion of dates and the chopped nuts, stirring well to ensure even blending

Stir the bicarbonate of soda and date mixture, together with any liquid that has not been absorbed, into the pudding batter.

Add the orange zest

Mix very well

Grease a large, [12X12 inch, 28X28cm or similar] baking dish

Turn the pudding batter into the baking dish

Place in pre-heated oven and bake for 40 minutes, until the pudding springs back when pressed in the center


To make the brandy sauce

Aim to finish preparing the sauce just before the pudding is ready to remove from the oven

Heat the water, butter and sugar, in a saucepan over medium heat, for 5 minutes or until the sugar has dissolved

Remove from heat and stir in the brandy, vanilla essence and salt

Pour the warm brandy sauce over the pudding as soon as it is removed from the oven

[ Prick the pudding with a fork to allow the sauce to penetrate better]

The Cape Brandy Pudding may be served either hot or cold, with

Remove from heat and stir in the brandy, vanilla essence and salt

Pour the warm brandy sauce over the pudding as soon as it is removed from the oven

[ Prick the pudding with a fork to allow the sauce to penetrate better]

The Cape Brandy Pudding may be served either hot or cold, with whipped cream

If serving the dessert cold you might like to add vanilla ice cream instead of whipped cream

Once you've made this pudding, and tasted it, you'll understand why this Cape Brandy Pudding is such a favourite South African dessert

Even though there isn't enough brandy in the pudding to give brandy loving Capetonians even the faintest buzz [grin]

Choose another traditional South African or African Pudding from the menu... I have included my favourites... See if they become yours.

SERVES 6-8


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