Traditional Cape Brandy Pudding Recipes

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TRADITIONAL CAPE BRANDY PUDDING



Traditional Cape Brandy Pudding image

South Africans love this pudding. The recipe is up on the site but this is the one I took to our "do" at MarieAlice's house and I promised to post it. It's a dark brown date pudding which is drowned in a brandy and butter sauce. Serve with cream. Prep and cooking times are approx.

Provided by Sherrie-pie

Categories     Dessert

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 15

250 ml dates, chopped
5 ml bicarbonate of soda
250 ml boiling water
375 ml flour
2 1/2 ml baking powder
5 ml salt
125 ml butter
250 ml sugar
2 eggs, beaten
5 ml nuts, chopped
10 ml butter
180 ml brown sugar
250 ml water
5 ml vanilla essence
125 ml brandy

Steps:

  • Mix the bicarbonate of soda with the boiling water and pour over the dates. Sift together the flour, baking powder and salt. Cream the butter and sugar well and then beat in the eggs. Mix in the flour and the nuts and finally stir in the dates and water in which they have soaked. Turn into a buttered, shallow ovenproof dish and bake at 190C for 40 - 50 minutes.
  • To make the sauce: Mix the butter, brown sugar and water and boil, until it forms a syrup. Remove from the heat stir in the vanilla and brandy. Pour the sauce over the hot pudding and allow it to soak inches.

Nutrition Facts : Calories 707.3, Fat 19.9, SaturatedFat 11.6, Cholesterol 116.3, Sodium 805.2, Carbohydrate 76.3, Fiber 3.5, Sugar 47, Protein 6.6

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

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 TART WITH BRANDY SAUCE



Cape Brandy Tart with Brandy Sauce image

Provided by Colin Cowie

Categories     Mixer     Dairy     Fruit     Nut     Dessert     Bake     Christmas     Date     Spirit     Brandy     Winter     Christmas Eve     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 17

For Tart
1 cup pitted, chopped dates
1 teaspoon baking soda
2 1/2 tablespoons unsalted butter or margarine, softened
1 cup superfine sugar
1 large egg
1 1/2 cups flour
Pinch of salt
3 teaspoons baking powder
1/2 cup pecans or walnuts, chopped
Brandy sauce
1 to 2 cups whipped cream, for topping
For Brandy Sauce
1/2 cup sugar
1/2 tablespoon unsalted butter
1/2 teaspoon vanilla extract
1/4 cup brandy (or rum)

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.

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