28 Jul Montagu date and brandy pudding with walnuts

Posted at 09:07h in Brandy, Dessert, Recipes by

Montagu date and brandy pudding with walnuts
Montagu date and brandy pudding with walnuts
Print Recipe
Servings Prep Time
8-10 people 25 minutes
Cook Time
40-45 minutes
Servings Prep Time
8-10 people 25 minutes
Cook Time
40-45 minutes
Montagu date and brandy pudding with walnuts
Montagu date and brandy pudding with walnuts
Print Recipe
Servings Prep Time
8-10 people 25 minutes
Cook Time
40-45 minutes
Servings Prep Time
8-10 people 25 minutes
Cook Time
40-45 minutes
Ingredients
Pudding
  • 500 g Montagu Sayer pitted dates
  • 10 ml Bicarbonate of soda
  • 2 cups Boiling water
  • 250 g Butter, softened
  • 400 g brown sugar
  • 4 Extra large eggs
  • 480 g cake flour
  • 10 ml baking powder
  • 5 ml salt
  • 200 g Montagu raw walnuts
Sauce
  • 500 g brown sugar
  • 100 g Butter
  • 1 1/2 cups Boiling water
  • 15 ml vanilla extract
  • 5 ml salt
  • 1 cup brandy
Instructions
Pudding
  1. Oven temperature: 160 degrees Celsius
  2. Place the dates in a large bowl and cover with the boiling water. Let cool.
  3. Whip the butter and sugar together until light and fluffy.
  4. Add the eggs and whip until incorporated.
  5. Sieve the flour, baking powder and salt together.
  6. Add the bicarb to the dates and mix through.
  7. Add the date mixture to the butter and sugar mixture and mix through.
  8. Add the dry ingredients and mix until everything is well incorporated.
  9. Pour the batter into a large, prepared oven dish and scatter over the walnuts.
  10. Bake until well risen out and a skewer comes out clean.
Sauce
  1. Place all the ingredients in a saucepan and bring to a boil.
  2. Pour the hot sauce over the pudding once it comes out of the oven. Serve hot.