| 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.
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