Cape Brandy Pudding Recipes

BRANDY PUDDING

Brandy pudding image

This pud is impressive, delicious and makes a great light alternative dessert to a traditional Christmas pudding

Provided by Good Food team

Categories Dessert

Time 3h45m

Number Of Ingredients 15

Ingredients

250g block stoned date , finely chopped
125g butter , softened, plus extra for greasing
85g light muscovado sugar
140g self-raising flour
1 tsp baking powder
2 large eggs
50g raisin
50g chopped candied peel
50g dark glacé cherry , halved
50g pecan , chopped
50g stem ginger , chopped
100g caster sugar
100ml brandy
butterscotch sauce (see related recipes)
1 holly sprig, to garnish

Steps:

Heat oven to 180C/160C fan/gas 4. Put the dates in a bowl, pour over 250ml boiling water and set aside. Butter a 1.5-litre pudding basin and put a disc of baking parchment in the base.
Put the butter, sugar, flour, baking powder and eggs in a large bowl, then beat with an electric hand whisk until well blended. Add the cooled date mix and beat again to make a sloppy batter
Stir in the fruits, pecans and ginger, then pour into the pudding basin and cover the basin with pleated baking paper and foil (see tips, below). Put the basin in a roasting tin half-filled with boiling water, then steam in the oven for 3 hrs until a skewer inserted into the pudding comes out clean.
Meanwhile, make the brandy syrup. Put the sugar and 75ml water in a pan and stir over the heat until syrupy. Stir in the brandy and remove from the heat. When the pudding is ready, remove from the oven, take off the foil and paper, and push a skewer into the centre - it should come out clean. Pour over the brandy syrup so it soaks into the pudding, then cover until ready to serve. Will keep in the fridge for a week.
To serve, warm the pudding in the turned-off oven once you have taken out the potatoes, or microwave on High, covered with cling film, for 5 mins. Warm the butterscotch sauce (see related recipes) in a pan or in the microwave on Medium for 2 mins. Turn out the pudding onto a plate, pour over some of the sauce and serve the rest in a jug. Top with the holly sprig and serve with good-quality vanilla ice cream

Nutrition Facts : Calories 764 calories, Fat 42 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 84 grams carbohydrates, Sugar 74 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.8 milligram of sodium

CAPE BRANDY PUDDING

Cape Brandy Pudding image

This traditional South African pudding was doubtlessly created with cold winter's nights in mind! Delectable and filling, this date and nut pudding with its syrup topping is a must for your repertoire of desserts.

Provided by Bokenpop aka Mad

Categories Dessert

Time 17m

Yield 6-8 serving(s)

Number Of Ingredients 14

Ingredients

125 ml boiling water
100 g chopped dates
3 ml bicarbonate of soda
30 ml butter
75 ml white sugar
200 ml cake flour
5 ml baking powder
1 egg, beaten
50 g chopped walnuts
125 ml white sugar
125 ml hot water
15 ml butter
30 ml brandy
3 ml vanilla extract

Steps:

Pour boiling water over dates, set aside to soften.
Add bicarb, butter and sugar and blend well.
Sift dry ingredients together and fold into the date mixture.
Add egg and walnuts and mix.
Lightly grease a microwave pan and bake for 5 -6 minutes on 100% power.
For the syrup combine sugar, water and butter in a glass bowl and microwave on 100% power for 1 - 2 minutes until boiling point.
Stir in vanilla and brandy.
Pour hot syrup over warm tart.
Serve with cream.

CAPE BRANDY SAUCE

Cape Brandy Sauce image

Provided by Food Network

Categories dessert

Time 11m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 tablespoon melted butter
1 cup sugar
1/4 teaspoon salt
5 ounces water
1/2 cup brandy
1 teaspoon vanilla extract

Steps:

In a saucepot, heat the butter, sugar, salt, and water for 5 minutes. Then add the brandy and vanilla extract and heat an additional minute.

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