Cape Brandy Pudding/Tart

Cape Brandy Pudding/Tart

250gr dates stoned
1 teasp bicarb
1 cup boiling water
115 gr butter
200 gr sugar
2 eggs beaten
240 gr flour
1 teasp baking powder
½ teasp salt
1 cup chopped walnuts

For the syrup
250 gr sugar
15 gr butter
¾ cup water
1 teasp vanilla
Pinch salt
½ cup brandy

Chop the dates and divided into 2 equal portions. Add the bicarb to one half and pour over the cup of boiling water. Stir to mix and leave to cool. Cream together the butter and the sugar, add the beaten eggs and mix well. Sieve the flour, baking powder and salt and fold into the butter mixture. Add the second portion of dates together with the nuts. Stir in the dates and bicarb mixture and mix thoroughly.

Turn mixture into a large oven proof dish or two 22cm tart plates. Bake for 40 – 50 mins at 180ยบ.

Meanwhile make the syrup. Heat the sugar butter and water together for 5 mins. Remove from the heat and stir in the vanilla essence, salt and brandy. Pour the syrup over the hot tart when it is taken from the oven.

Serve hot or cold with whipped cream or custard.



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