Old Cape Brandy Pudding

OLD CAPE BRANDY PUDDING

Aunt Anna's recipe perfected by Sheila.

Serves 6.

5 ml (1 tsp) bicarbonate of soda

250 g dates, stoned and finely chopped

250 ml boiling water

125 g butter or margarine

500 ml (2 cups) sugar

2 eggs, beaten

500 ml (2 cups) cake flour

5 ml (1 tsp) baking powder

2 ml (½ tsp) salt

250 ml (1 cup) finely chopped walnuts or

pecan nuts

15 ml (3 tsp) butter or margarine

150 ml water

250 ml (1 cup) brandy (or very old Cognac or Calvados)

5 ml (1 tsp) vanilla essence

Boil Dates in water and bicarbonate of soda until they are "mushy". Mix well and leave to cool.

Cream 125 g butter and 250 ml (1 cup) sugar and beat in eggs. Mix well. Sift flour, baking powder and salt over creamed mixture and fold in.

Add nuts, and stir in date mixture.

Mix thoroughly, then turn into a 30cm round baking dish and bake at 180°C (Mark 5) until done, about 40 minutes.

Boil 10 ml (2 tsp) butter and sugar and water for 15 minutes until syrup forms. Remove from stove and cool. Stir in brandy and vanilla essence. Pour over pudding as soon as it is done. Serve hot or cold with whipped cream cherries and nuts.

French Style Tip: Use Cognac instead of brandy and pour some extra over the pudding before serving.

This recipe has been made with 40 year-old Calvados. When using such old spirit only serve to good friends and family, don't waste it on the local parish tea party.