Cape Brandy Pudding with bitter Orange sauce by Brett Pistorius.

Always a favourite of South Africans worldwide, the Cape brandy pudding is also known as tipsy tart or tipsy pudding. It can be served hot or cold and normally with Lashings of cream, ice cream or even an orange sauce.

 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


Ingredients:

140g Chopped dates
250ml Water
1tsp Bicarbonate of soda
150g Treacle syrup
125g Butter
2 Eggs
2g Salt
5g Baking powder
210g Plain flour
5g Vanilla extract
100g Chopped walnuts

500ml Simple stock syrup
150ml Brandy


Method:

* 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.

Panettone Chocolate Torte: The Christmas Pudding alternative by Brett Pistorius.

Makes a 10 inch round family sized cake ring, or 11 individual 70mm x3.5mm desserts ring portions.

Ingredients:

500g Panettone

150g Ground almonds

165g Unsalted Butter

150g Caster sugar

400g Dark chocolate

4 eggs

1 vanilla pod

200g Mascarpone cream cheese

150g Seville orange marmalade

25g Flaked almonds

Method:

-Turn the whole panettone into fine bread crumbs, then add the ground almonds and set aside in a large bowl.

-Into a medium saucepan, add the unsalted butter and place over a medium low heat to completely melt it. Once the butter has all melted you must add the dark chocolate and melt it into the butter.

-In a bowl add the eggs and sugar; with the scrapings of the inside of the vanilla pod then whisk it all together to create a smooth vanilla wet mixture.

-Add the mascarpone cream cheese to the wet egg and vanilla mixture, whisk this smooth again.

-Add the melted chocolate and butter mix from the sauce pan to the wet mix, and stir this through.

-Pour the wet mixture into the bowl with the crumbed panettone and almonds, then using a spatula, fold the whole mixture together until a paste is formed.

-Separate the mixture into piping bags and set aside.

-Grease the cake or dessert rings with butter/one spray baking oil.

-Fill the rings with even amounts; the dessert rings will be full to the top.

-Level the mixtures flat, then sprinkle the flaked almonds over the top

-Add the uncooked torte mix to the oven and bake at 165 deg C.

-The family sized portion will take about 35 minutes to cook, and the individuals 14 minutes

-Once the puddings are done, there should be a temperature reading of 87 deg C, this will allow for reheating at a later time or for service.

-To add a little extra fruity citrus hit, I use the Seville orange marmalade let down with a little water and heated up, to glaze the torte and let it shine.

-To serve, I would recommend it warm. It’s perfect to heat up in a microwave, and brilliant if served with ice cream made with cream liquor such like Ammarula even Baileys.