In this recipe i have used pecan nuts, traditionally walnuts are normally be used because of his dry bitter flavour- this helps compliment the brandy and the fruitiness of the pudding.
Pecan nuts however are cheaper, and also offer the dry bitterness flavours - so it’s an ideal substitute.
When is trying to explain a Cape brandy pudding to someone, that has never tried one, I’d probably hint to it’s similarities a sticky toffee pudding - but with a bit of a kick.
Makes 9-10 individual 70mm x3.5mm desserts ring portions
140g Chopped dates
1tsp Bicarbonate of soda
150g Treacle syrup
5g Baking powder
210g Plain flour
5g Vanilla extract
100g Chopped walnuts
500ml Simple stock syrup
* Add the chopped dates, water and bicarbonate of soda to a medium sauce pan, and bring it all to a boil. Allow the contents to boil for 3 minutes before switching off the heat, and then allow it all to cool.
* Add Brandy to a simple stock syrup.
* Place the treacle, and butter to a mixing bowl, and using a paddle attachment for the mixer, cream the treacle and butter until pale and light.
* Scrape down the sides and add in the flour, salt, eggs, vanilla, chopped walnuts, baking powder, and all the contents of the cooled date mixture.
* Mix all the ingredients together, and pipe the mixture evenly between all the greased dessert rings.
* Bake at 160 Deg C for about 17 minutes or until cooked (dependant on your oven).
* Remove the puddings whilst still hot and plunge them into the brandy stock syrup for about 10 seconds each, then allow to drip dry over a wire rack.
* When cooled, keep in a fridge, or until needed. I tend to microwave them during service times for between 30-45 seconds to re-heat them, and I serve it with a whole orange sauce and some scrummy vanilla ice cream.