Cape Brandy Pudding with Chantilly Cream and Strawberries

Cape Brandy Pudding with Chantilly Cream and Strawberries

Cape Brandy Pudding with Chantilly Cream and Strawberries

10 Serves 30 minutes (+ standing) prep 45 minutes cook

Ingredients

Whipped cream and fresh strawberries, to serve

PUDDING
250g pitted dates
1 tsp bicarbonate of soda
300ml boiling water
60ml brandy
125g butter, at room temperature
220g brown sugar
2 eggs
260g self-raising flour
½ cup finely chopped walnuts and pecans, roasted

SYRUP
100g caster sugar
3 tbs brandy
3 tbs water

Method

1. Preheat oven to 180C. Grease a 20cm square cake pan or baking dish. Line base and two sides with baking paper.
2. To make pudding, place dates, soda and water in a heatproof bowl. Mix to combine. Set aside for 20 minutes. Stir in brandy.
3. Using an electric mixer, beat butter and sugar until light and fluffy. Beat in eggs, one at a time. Stir in date mixture. Fold in flour and nuts.
4. Spread mixture into prepared pan.
5. Bake for 40 minutes.
6. To make syrup, stir all ingredients in a saucepan over low heat until sugar dissolves. Simmer for 3-4 minutes or until thickened to form a syrup.
7. Use a large bamboo skewer to poke holes all over warm cake. Pour syrup evenly over pudding. Set aside for 30 minutes. Remove pudding from pan and cut into slices.
8. Serve pudding with whipped cream and strawberries.

Notes

If you prefer a non-alcoholic version of this dish, replace the brandy in the pudding with water and the brandy in the syrup with orange juice.

This pudding would also be great served with fresh orange segments, stewed apple or sliced pear when strawberries are not in season.

You could also make this dish as individual puddings, using a straight sided dessert pan.

This recipe has been tested.

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