Cape brandy tart
Ingredients for small pudding
(6 to 8 portions, as shown in photo)
- 125 grams dates, stoned
- 125 ml boiling water
- 1/2 teaspoon (2 ml) bicarbonate of soda
- 60g butter
- 100 grams soft brown sugar
- 1 large egg, beaten
- 1 cup (250 ml) flour
- 1/2 teaspoon (2 ml) baking powder
- 1/4 teaspoon (1 ml) salt
- 1/2 teaspoon (2 ml) cinnamon
- 1/4 teaspoon (1 ml) ginger
- Pinch nutmeg
- Zest of 1 orange
- 1/2 cup (50 gram) chopped walnuts or pecan nuts (chopped)
- 125g soft brown sugar
- 2 teaspoons (10 ml) butter
- 1/3 cup (90 ml) water
- 1 cinnamon quill
- 1 teaspoon vanilla essence
- pinch of salt
- 1/4 cup (60 ml) brandy
- Pour the boiling water over the chopped dates in a saucepan or
- Heat to boiling point.
- Remove from heat and mix bicarbonate of soda into mixture. Mix well
and leave to cool.
- Cream the butter and sugar, beat egg in to make a smooth mixture.
- Sift flour, baking powder, salt, cinnamon, ginger and nutmeg over
the creamed mixture and fold in.
- Mix in the dates, nuts and orange zest.
- Ladle into a baking dish.
- For the small pudding, use a 1,5 litre baking dish, such as a 23 cm
- For the large pudding, use a 3 litre dish with a base that measures
approximately 280mm x 280mm.
- Bake at 180°C for 30 to 40 minutes (small pudding) or 40 minutes
(large pudding), or until the puddings springs back when pressed at
- Prepare the syrup while the pudding is baking.
- Heat the butter, sugar and water and stir until the sugar disolves.
- Increase heat and boil for 1 minute and add the cinnamon quill.
- Remove the mixture from the stove and stir in the brandy, vanilla
- Leave to infuse while the pudding is baking.
- When the pudding is baked, remove the cinnamon quil from the syrup
and pour over the pudding.
Serve the pudding hot or cold with cream or ice-cream.