Date Pudding with Ginger Syrup and Brandy
A heart-warming South African classic!
- Makes : 6 |
- Difficulty: easy
- Prep Time : 10 mins |
- Cook Time : 40 mins
700 ml water
350 g castor sugar
½ Tbsp (7.5 ml) fresh ginger, finely grated
100 g butter
1½ Tbsp (22.5 ml) maple syrup
½ C (125 ml) warm milk
1 tsp (5 ml) bicarbonate of soda
125 g dates, finely chopped
250 g cake flour
10 tsp (50 ml) brandy
whipped fresh cream
Preheat the oven to 160 °C.
Place the water, castor sugar and ginger in a pot and cook for 7 minutes.
While the syrup is cooking, melt the butter and add the maple syrup. In a separate saucepan, warm the milk and add the bicarbonate of soda. Add the milk mixture to the butter mixture along with the chopped dates. Leave the mixture to stand for 5 minutes. Add the flour to the date mixture and mix to form a soft dough.
Pour the syrup into an ovenproof bowl. Pinch off balls of dough and add to the syrup. Place in the oven and bake for 40–45 minutes. Remove from the oven and pour the brandy over.
Serve warm with dollops of whipped fresh cream.