Tipsy pudding

By Drum Digital
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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