Brandy Pudding

22. Dec, 2016

Just in time for Xmas! Serve warm or cold, always a winner!

Ingredients for Cake

250g dates, 1 teaspoon bicarb, 250ml boiling water, 125g butter, 200g castor sugar, 2 eggs, 250g flour, 2 teaspoons baking powder, pinch salt, 100g sliced almonds, 75g red glace cherries.

Ingredients for Brandy Sauce.

250g sugar, 20g butter, 200ml water, 2 teaspoons vanilla essence, 175ml brandy, 

First make the cake. Chop up the dates and place in a bowl. Add the bicarb and then the boiling water. Stir and set aside to cool. Chop up the cherries and place in a bowl. Add 1 tablespoon of flour and toss through the cherries. Set aside. Whisk together the butter and castor sugar until light and fluffy. Add the eggs one at a time and beat in well. Add the flour, baking powder, salt, nuts and cherries. Mix well. Mix in the date mixture. Pour batter into a greased oven proof dish 30 x 25cm. Bake at 180degrees celsius for 35-40 minutes. Press the top of the cake with your finger. If the cake bounces back up it is ready. 

While the cake is baking make the brandy sauce. Place the sugar, water and butter in a pot and bring to the boil. Lower the heat and simmer for 5-7 minutes until the mixture thickens slightly. Remove from the heat and add the vanilla essence and brandy. Stir well and set aside. When the cake is ready, remove from the oven and immediately pour over the sauce. Gently cover every bit of the surface of the cake. Serve warm or cold with custard or fresh cream. This pudding keeps well in the fridge for up to a week, but I guarantee it will be eaten before that!!Enjoy