Cape brandy pudding

Name: Cape brandy pudding
Prep time: 25 min
Cook time: 45 min
Total time: 80 min
Yield: 10
Cuisine: Afrique du Sud
Ingredients: 250 g pitted dates; 350 ml water, including 150 ml for the sauce; 3 g baking soda; 100 g butter, including 20 g for the sauce and 5 g for the dish; 200 g sugar, including 100 g for the sauce; 2 eggs, 100 g without shell; 220 g T55 wheat flour; 6 g baking powder; 60 g crushed walnuts; 60 ml brandy

🌰 Cape brandy pudding is a date, nut, and brandy syrup cake.

Ingredients

250 g pitted dates
350 ml water, including 150 ml for the sauce
3 g baking soda
100 g butter, including 20 g for the sauce and 5 g for the dish
200 g sugar, including 100 g for the sauce
2 eggs, 100 g without shell
220 g T55 wheat flour
6 g baking powder
60 g crushed walnuts
60 ml brandy

Preparation

Preheat the oven to 175 °C and butter a dish approximately 20 × 25 cm. Chop the dates and cover them with 200 ml of boiling water with the baking soda. Let cool for 10 minutes.

Cream 75 g of butter with 100 g of sugar. Incorporate the eggs one by one, then the flour mixed with the baking powder.

Add the dates with their liquid and the walnuts. Mix with a spatula and spread into the dish.

Bake for 40 to 45 minutes; a skewer inserted into the center should come out clean.

Heat the remaining 100 g of sugar with 150 ml of water and 20 g of butter for 5 minutes. Remove from heat then incorporate the brandy, away from any flame.

Lightly prick the hot cake and gradually pour the sauce. Let absorb for 10 minutes then cut into ten portions.