We
had this dessert at Karibu restaurant, and realised that you just don't see this
lovely traditional old Cape pudding very often; Malva pudding yes, but not this, which we prefer
250 g chopped dates - 175 ml boiling
water - 5 ml bicarbonate of soda - 1 egg - 175 ml caster sugar - 1 pinch of salt
- 15 ml butter - 75 ml cake flour - 15 ml baking powder - 250 ml chopped pecans or
walnuts
Mix
the chopped dates, boiling water and bicarb and leave them to soak for about 15
minutes while you start the rest of the recipe. Beat the butter and caster
sugar together well , you can do this in a food processor. Add the egg and mix
until creamy. Sift the dry ingredients and fold into the egg and sugar mixture
alternately with the dates, using the food processor with metal blade. Remove
the blade and stir in the chopped nuts
Transfer
the mixture to a prepared 25 cm pie dish and bake in a pre-heated oven at 180°C
for 30 to 35 minutes
SYRUP:
375ml white sugar - 300ml water - 5ml
butter - 1/2 teaspoon pure vanilla extract - 125ml brandy
Boil
the sugar and water and add the vanilla extract and butter. Allow the syrup to
cool and add the brandy. Pour the syrup over the hot pudding as soon as it has
been removed from the oven
Serve
hot with whipped cream or real vanilla ice cream. You can add another splash or
two of brandy if you like. You can flambé it for a spectacular entry
© John & Lynne Ford, Adamastor & Bacchus 2017
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