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Brandy Pudding

A community recipe by

Not tested or verified by Nigella.com

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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 ounce boiling water
  • 4¼ ounces butter
  • 6 fluid ounce superfine sugar
  • 2 eggs
  • 9 fluid ounce cake flour
  • fluid ounce baking powder
  • 1 pinch of salt
  • 4 fluid ounce pecan nuts (chopped or walnuts)
  • 4 fluid ounce cake flour
  • fluid ounce cinnamon
  • fluid ounce ground ginger
  • golden syrup or light corn syrup
  • 9 fluid ounce water
  • 13 fluid ounce 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.

  • 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.
  • Tell us what you think