South African Brandy

Everybody knows (or should) that there is nothing better or more relaxing that sipping a glass of brandy after a hearty meal, and there can arguably be no better brandy to relax with than South African brandy. But South African brandy has other uses, too, as some of the wonderful cooks of the region have demonstrated.

I’m not really sure who to give the credit to for this wonderful dessert but it was posted on the Ethnic/International Recipe Exchange as well as by Maatjie Greeff on another South African recipe directory and several other resources have printed it. If you have missed it so far, here it is:

“Cape Tipsy Tart” South African Date & Nut Pudding
Ingredients:

• 250 g dates, stoned and finely chopped
• 5 ml (1 tsp.) bicarb of soda
• 250 ml (1 cup) boiling water
• 125 ml (1/2 cup) butter
• 250 ml (1 cup) sugar
• 2 eggs, beaten
• 500 g cake flour
• 5 ml (1 tsp.) baking powder
• 2 ml (1/2 tsp.) salt
• 250 ml (1 cup) walnuts or pecans, finely chopped

Sauce

• 250 ml (1 cup) sugar
• 15 ml (1 tbs.) butter
• 150 ml water
• 5 ml (1 tsp.) vanilla essence
• Pinch of salt
• 125 ml (1/2 cup) brandy

Method:
Divide dates into 2 bowls, add bicarb to 1 and pour boiling water over, and leave to cool. Cream butter and sugar together and add eggs, beat well.

Sift flour, baking powder, and salt and fold into creamed mixture. Add dry portion of dates and nuts and mix well to combine. Stir in cooled bicarb-and-date mixture and pour into a greased baking dish (large) and bake in a preheated oven of 180 degrees centigrade (350 degrees Fahrenheit) for about 40 minutes.

For Sauce…
Heat sugar, butter and water together in a pan for 5 minutes. Remove from heat and add vanilla, salt, and brandy. Pour sauce over pudding as soon as you do take it out of the oven and serve hot (preferable) or cold with thick cream.