| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Twelve, Chefs, Of, Christmas | 1 | servings | |
INGREDIENTS
| 250 | g | Dates; stoned and finely |
| ; chopped | ||
| 1 | ts | Bicarbonate of soda |
| 250 | ml | Boiling water |
| 125 | g | Butter |
| 500 | ml | Sugar |
| 2 | md | Eggs; beaten |
| 500 | ml | Cake flour |
| 5 | ml | Baking power |
| 2 | ml | Salt |
| 250 | ml | Chopped walnuts |
| 25 | ml | Butter |
| 125 | ml | Brandy |
| 5 | ml | Vanilla essence |
| 100 | ml | Water |
| 125 | ml | Apricot jam |
INSTRUCTIONS
SAUCE Preheat the oven to 220C. Add the bicarbonate of soda to 125g of dates and pour boiling water over. Mix well and leave to cool. Cream 125g of butter and 250ml sugar and beat in the eggs. Mix well. Sift the flour, baking powder and 1/2tsp salt finely over the creamed mixture and fold in. Add the remaining dates and nuts, mixing well. Stir in the bicarbonate and date mixture. Mix very well, then turn the batter into a large baking dish and bake until done, about 40 minutes. For the sauce, heat butter, sugar and water until boiling, then whisk in jam, vanilla essence and salt. Allow to reduce until slightly thick. Pour over the pudding when it is done and allow to soak in. Reserve some of the sauce for serving. Serve with fruit and cream. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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