Cape brandy pudding is a variation of the popular Malva pudding that originated in South Africa. It can also be called tipsy tart – and is best enjoyed in winter when you need a little warm up from the inside out.
Date mixture ingredients
- 250g stoned dates
- 250ml boiling water
- 5ml bicarbonate of soda
Pudding ingredients
- 100g Stork Bake
- 1 egg
- 250ml brown sugar
- 315ml flour
- 2.5ml baking powder
- 125ml chopped pecan nuts
- 150ml brandy
- 125ml chopped cherries
Sauce ingredients
- 250ml sugar
- 125g Stork Bake
- 125ml cream
- 125ml brandy
- Cream, for serving
Method
- Chop the dates and place in a bowl with the water and bicarb to soak.
- Cream Stork Bake, sugar and egg together until light and fluffy.
- Add the remaining ingredients and mix until combined. Lastly add the date mixture and mix well. Pour into a greased baking dish and bake at 180ºC for 20 – 25 minutes.
- When done, remove from oven and pour the hot sauce over immediately.
- Place all ingredients in a pot and bring to the boil.
- This sauce freezes very well and can be kept covered in the fridge for up to a week.
- Serve warm with cream.
Recipe from Stork.co.za
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