Cape Brandy Sauce Recipes

BRANDY (OR RUM) SAUCE

Steps:

• In a small saucepan, melt the butter and stir in the flour. Cook for 2 minutes and then stir in the milk. Bring to the boil, stirring all the time, and simmer gently for 10 minutes.
• Stir in the brandy (or rum) and the sugar and serve with Christmas pudding.

CHRISTMAS BRANDY SAUCE

Steps:

• Serve the sauce poured over the top of individual slices of pudding.
• Enjoy.

BRANDY SAUCE

Steps:

• Mix dry ingredients and then stir them into a cup of boiling water.
• Boil for 5 minutes and then add butter, brandy, and vanilla.
• Serve hot over mince pie or gingerbread.

CAPE BRANDY SAUCE

Steps:

• In a saucepan, heat the butter, sugar, salt, and water for 5 minutes over medium heat.
• Add the brandy and vanilla extract and heat an additional minute.

BRANDY PUDDING

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

CAPE BRANDY TART WITH BRANDY SAUCE

Steps:

• To make tart:
• 1. Preheat the oven to 350°F.
• 2. Place the dates in a small bowl, pour 1 cup boiling water over them, then add the baking soda. Let dates stand for 10 minutes, or until soft.
• 3. In the bowl of an electric mixer with the beaters attached, combine the butter and sugar, and beat until creamy. Beat in the egg. Sift in the flour, salt, and baking powder. Add the date mixture, including the water, and the pecans. Mix well.
• 4. Line a lightly oiled or buttered 9-inch aluminum pie plate with parchment paper. (Alternatively, use a 9-inch springform pan.) Pour the date and nut mixture into the prepared plate and bake for 45 minutes, or until a toothpick inserted at the center comes out dry. To serve (see Note), remove from the pie plate, discard the parchment paper, allow to cool slightly, cut into wedges, and top with Brandy Sauce and whipped cream.
• To make brandy sauce:
• Combine the sugar with 1/4 cup cold water in a saucepan over medium-high heat. Bring to a boil and continue to boil, stirring frequently, until the sugar is dissolved, about 5 minutes. Remove from the heat and stir in the butter and vanilla, followed by the brandy.
• NOTE To store the tart, if made in advance: First, allow it to cool to room temperature. Then place it in a plastic freezer bag, expel the air, seal the bag, and place it in the freezer for up to one month. To reheat the tart, place it in a 250°F oven until warm, about 45 minutes.

CAPE BRANDY SAUCE

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.

STANDING RIB ROAST WITH BRANDY PEPPER SAUCE

Steps:

• Method Roast Part 1 Season the roast well with sea salt and place it onto a rack placed over a roasting tray. Place into the fridge overnight. This process dries out the surface of the meat and helps season the meat. The next day, remove the roast from the fridge and let it come to room temperature. Roast part 2 Preheat the oven to 120 ºC. Drizzle the roast with olive oil and season well with pepper. Place the roast into the oven for 3 ½-4 hours. Check the temperature at the 3 hour mark, then monitor from there on. For medium rare, let the temperature hit 50 ºC before taking the roast out the oven. The roast will continue cooking by another 5 ºC while it rests, leaving you with a medium-rare temperature of 55 ºC. Cover with foil and let the roast rest for 20 minutes while you prepare the sauce. Turn the oven up to 230 ºC. Brandy Pepper Sauce Sauce Set a frying pan over medium-high heat. Add the oil and butter and fry the onions until they soften. Add the garlic and fry for a minute until fragrant. Add the crushed pepper and fry for a minute. Pour in the brandy, then tilt the pan away from you and carefully light the brandy. Cook until the flames extinguish. Pour in the stock and reduce by half. Pour in the cream and bring to a simmer and cook until the sauce reduces enough that it can coat the back of a spoon. Season with salt to taste and set aside. Roast Part 3 Remove the foil from the roast and brush the exterior with a little olive oil. Place the roast into the oven to caramelise the exterior for 6-8 minutes but keep an eye on it. When the exterior is dark and caramelised, remove the roast from the oven. Let it rest for 5 minutes then carve and serve with pepper sauce.