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 water
1 tsp bicarbonate of soda
1 cup granulated white sugar
2 cups [ 8½ oz, 240g] cake flour
( it is better to weigh the flour)
1 tsp baking powder
½ tsp salt
1 cup chopped walnuts or pecans
Zest of 2 medium oranges
1 tsp 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 350
oF [180
oC]
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
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 favorite South African dessert
Even though there isn't enough brandy in the pudding to give brandy loving Cape Townians even the faintest buzz [grin]
Choose another traditional South African or African Pudding from the menu... I have included my favorites... See if they become yours.
SERVES 6-8
