Brandy Pudding
A community recipe by WelshcakesNot tested or verified by Nigella.com
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Pour boiling water and bicarbonate of soda onto the dates and allow to stand. Cream butter and sugar. Add eggs, one at a time, and beat well. Add 250ml flour, sifted with baking powder and salt. Stir this into the date mixture, together with the nuts. Lastly, mix in 125ml flour, sifted with cinnamon and ginger. Pour into a well-buttered pie dish. Bake at 180°C for 45 minutes. Cool slightly and pour over the syrup. Syrup Boil all these ingredients together for 10 minutes. Add 125ml brandy and pour over the tart.
Pour boiling water and baking soda onto the dates and allow to stand. Cream butter and sugar. Add eggs, one at a time, and beat well. Add 250ml flour, sifted with baking powder and salt. Stir this into the date mixture, together with the nuts. Lastly, mix in 125ml flour, sifted with cinnamon and ginger. Pour into a well-buttered pie dish. Bake at 180°C for 45 minutes. Cool slightly and pour over the syrup. Syrup Boil all these ingredients together for 10 minutes. Add 125ml brandy and pour over the tart.
Introduction
Very rich, can be substituted for Xmas pudding for a Change, served with whipped cream, or Mascarpone beaten with a little lemon Rind.
Very rich, can be substituted for Xmas pudding for a Change, served with whipped cream, or Mascarpone beaten with a little lemon Rind.
Ingredients
Serves: 6-8
Metric
Cups
- 250 grams dates (chopped)
- 3 millilitres bicarbonate of soda
- 250 millilitres boiling water
- 120 grams butter
- 180 millilitres caster sugar
- 2 eggs
- 250 millilitres cake flour
- 3 millilitres baking powder
- 1 pinch of salt
- 125 millilitres pecan nuts (chopped or walnuts)
- 125 millilitres cake flour
- 5 millilitres cinnamon
- 5 millilitres ground ginger
- golden syrup
- 250 millilitres water
- 375 millilitres granulated sugar
- 3 sticks cinnamon
- 5 cloves
- 3 orange peel (or lemon peel)
- 2 tablespoons butter
- 8⅚ ounces dates (chopped)
- fluid ounce baking soda
- 9 fluid ounces boiling water
- 4¼ ounces butter
- 6 fluid ounces superfine sugar
- 2 eggs
- 9 fluid ounces cake flour
- fluid ounce baking powder
- 1 pinch of salt
- 4 fluid ounces pecan nuts (chopped or walnuts)
- 4 fluid ounces cake flour
- fluid ounce cinnamon
- fluid ounce ground ginger
- golden syrup or light corn syrup
- 9 fluid ounces water
- 13 fluid ounces granulated sugar
- 3 sticks cinnamon
- 5 cloves
- 3 orange peel (or lemon peel)
- 2 tablespoons butter
Method
Brandy Pudding is a community recipe submitted by Welshcakes and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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