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Name: Cape Brandy Pudding - South Africa
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: ; chopped; 250 ml Boiling water; 2 ml Salt; 250 g Dates; stoned and finely; 125 g Butter; 1 ts Bicarbonate of soda; 500 ml Sugar; 250 ml Walnuts chopped; 2 md Eggs beaten; 500 ml Cake flour; 5 ml Baking power

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INGREDIENTS

; chopped
250 ml Boiling water
2 ml Salt
250 g Dates; stoned and finely
125 g Butter
1 ts Bicarbonate of soda
500 ml Sugar
250 ml Walnuts ; chopped
2 md Eggs ; beaten
500 ml Cake flour
5 ml Baking power

Servings

INSTRUCTIONS

MMMMM---------------------------SAUCE-------------------------------- 25 ml Butter 125 ml Brandy 5 ml Vanilla essence 100 ml Water 125 ml Apricot jam Preheat the oven to 220C. Add the bicarbonate of soda to 125g of dates and pour boiling water over. Mix well and leave to cool. Cream 125g of butter and 250ml sugar and beat in the eggs. Mix well. Sift the flour, baking powder and 1/2tsp salt finely over the creamed mixture and fold in. Add the remaining dates and nuts, mixing well. Stir in the bicarbonate and date mixture. Mix very well, then turn the batter into a large baking dish and bake until done, about 40 minutes. For the sauce, heat butter, sugar and water until boiling, then whisk in jam, vanilla essence and salt. Allow to reduce until slightly thick. Pour over the pudding when it is done and allow to soak in. Reserve some of the sauce for serving. Serve with fruit and cream.

NOTES

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Cape Brandy Pudding - South Africa

; chopped
250 ml Boiling water
2 ml Salt
250 g Dates; stoned and finely
125 g Butter
1 ts Bicarbonate of soda
500 ml Sugar
250 ml Walnuts chopped
2 md Eggs beaten
500 ml Cake flour
5 ml Baking power

MMMMM---------------------------SAUCE--------------------------------     25 ml Butter    125 ml Brandy      5 ml Vanilla essence    100 ml Water    125 ml Apricot jam   Preheat the oven to 220C.    Add the bicarbonate of soda to 125g of dates and pour boiling water  over. Mix well and leave to cool. Cream 125g of butter and 250ml  sugar and beat in the eggs. Mix well.    Sift the flour, baking powder and 1/2tsp salt finely over the creamed  mixture and fold in. Add the remaining dates and nuts, mixing well.  Stir in the bicarbonate and date mixture. Mix very well, then turn  the batter into a large baking dish and bake until done, about 40  minutes.    For the sauce, heat butter, sugar and water until boiling, then whisk  in jam, vanilla essence and salt. Allow to reduce until slightly  thick.    Pour over the pudding when it is done and allow to soak in. Reserve  some of the sauce for serving. Serve with fruit and cream.

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Nutrition

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Serving Size: 1 Serving (3412g)
Recipe Makes: 1 servings

Calories: 11002
Calories from Fat: 2165 (20%)

Amt Per Serving		% DV

	Total Fat 240.5g	321 %
	Saturated Fat 88.6g	443 %
	Monounsaturated Fat 57.1g
	Polyunsanturated Fat 72.8g
Cholesterol 2383.8mg		733 %
Sodium 2724.4mg		94 %
Potassium 2366.5mg		62 %
Total Carbohydrate 2081g		612 %
	Dietary Fiber 26.2g	105 %
	Sugars, other 2054.8g
Protein 166.2g		237 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 11002

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