Tipsy pudding

By Hope Malau
19 May 2015

There’s alcohol in this pudding recipe but, if you prefer, you can heat the brandy in the sauce for a while and cook out the alcohol.

Serves: 6 Preparation: 10 min Cooking: 32 min

  • 125 ml (½ c) boiling water
  • 125 g dates, pitted and chopped
  • 2.5 ml (½ t) bicarbonate of soda
  • 60 ml (¼ c) butter
  • 125 ml (½ c) brown sugar
  • 1 egg, beaten
  • 250 ml (1 c) flour, sifted
  • 2.5 ml (½ t) baking powder
  • pinch of salt
  • 2.5 ml (½ t) ground cinnamon
  • 1 ml (¼ t) ground ginger
  • pinch of nutmeg
  • 50g mixed nuts, chopped

Brandy sauce

  • 125 ml (½ c) brown sugar
  • 10 g butter
  • 1 stick cinnamon
  • 60 ml (¼ c) water
  • 60 ml (¼ c) brandy
  • 5 ml (1 t) vanilla essence

Preheat the oven to 180°C and grease a 20 cm baking dish.

1. Put boiling water and the dates in a saucepan and bring to the boil. Remove from heat, add the bicarbonate of soda and mix well. Allow to cool.

2. Cream the butter, sugar and egg until smooth. Add the flour, baking powder, salt, cinnamon, ginger and nutmeg and fold into the butter mixture.

3. Add the soaked dates and nuts and mix until well combined. Bake for 30 minutes or until the middle springs back when pushed down.

4. Brandy sauce: Heat the sugar, butter, cinnamon and water in a saucepan until sugar has dissolved. Add the brandy and vanilla essence.

5. Pour the warm brandy sauce over the baked pudding that’s just out of the oven.

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