Thursday, 9 June 2016

Cape Brandy Pudding



Cape Brandy Pudding
Serves: 10 - 12

Ingredients:
Date Mixture Ingredients:...
250g stoned dates
250ml boiling water

5ml bicarbonate of soda

Pudding Ingredients:
100g Stork Bake
1 egg
250ml brown sugar
315ml flour
2.5ml baking powder
125ml chopped pecan nuts
150ml brandy
125ml chopped cherries

Sauce Ingredients:
250ml sugar
125g Stork Bake
125ml cream
125ml brandy
Cream, for serving

For the Date Mixture:
1. Chop the dates and place in a bowl with the water and bicarb to soak.

For the Pudding:
1. Cream Stork Bake, sugar and egg together until light and fluffy.
2. Add the remaining ingredients and mix until combined.
3. Lastly add the date mixture and mix well.
4. Pour into a greased baking dish and bake at 180ºC for 20 – 25 minutes.
5. When done, remove from oven and pour the hot sauce over immediately.

For the Sauce:
1. Place all ingredients in a pot and bring to the boil.
**This sauce freezes very well and can be kept covered in the fridge for up to a week.

**Serve warm with cream

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