Cape Brandy Pudding Recipe

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A traditional, Cape dessert (originating in the South Western corner of South Africa – the Western Cape Province – where the Dutch Settlers landed). Brandy was first distilled from Cape grapes in 1672. Today, South Africa produces some fine brandies which can compete with the best French Cognacs!
I sent this recipe in to Gourmet Magazine many years ago, when I was still at school, and was most excited when they published it – must’ve been something good about it!

Prep time:
Cook time:
Servings: 6
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Ingredients

Cost per serving $2.12 view details

Directions

  1. Add bicarbonate of soda (baking soda) to half the dates and pour boiling water over. Mix well and leave to cool.
  2. Cream 125 g (5 oz) butter and 250 ml (1 cup) sugar and beat in the eggs. Mix well. Sift the flour, baking powder and 2 ml ( ½ teaspoon) salt over creamed mixture and fold in.
  3. Add the remaining dates and the nuts, mixing well. Stir in the cooled date mixture.
  4. Mix thoroughly, then turn batter into a large baking dish and bake at 180°C (350°F) until done, about 40 minutes.
  5. Heat remaining butter and sugar and water and boil for 5 minutes. Remove from the stove and stir in the brandy, vanilla essence and the salt. Pour the syrup over the pudding as soon as it is done. Serve hot or cold with whipped cream. Serves 6.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 290g
Recipe makes 6 servings
Calories 849  
Calories from Fat 250 29%
Total Fat 28.72g 36%
Saturated Fat 14.4g 58%
Trans Fat 0.0g  
Cholesterol 118mg 39%
Sodium 788mg 33%
Potassium 410mg 12%
Total Carbs 135.6g 36%
Dietary Fiber 4.2g 14%
Sugars 95.47g 64%
Protein 7.92g 13%
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