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samosas

Sticky Brandy Nut Pudding Samosas

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These little triangles are filled with the traditional sweet flavour of brandy nut pudding!

  • Difficulty:

  • Prep Time : 20 mins |
  • Cook Time : 60 mins
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Brandy Nut Filling

½ C dried dates, pitted
1 tsp (5 ml) bicarbonate of soda
½ C (125 ml) boiling water
3 Tbsp (45 ml) brandy
2 Tbsp (30 ml) butter
½ C (125 ml) castor sugar
1 large egg
½ C (125 ml) flour
pinch of salt
1 tsp (5 ml) baking powder
¼ C (60 ml) pecan nuts, chopped

Sauce

1 ½ Tbsp (22.5 ml) butter
2 Tbsp (30 ml) sugar
½ C (125 ml) milk
¼ C (60 ml) brandy

Naartjie Syrup (optional)

1½ C (375 ml) freshly squeezed naartjie juice
1 C (250 ml) granulated sugar
seeds of 1 vanilla pod
1 cinnamon stick

Samosas

16 strips samosa pastry
flour slurry (2/1 ratio-  1 Tbsp (15 ml) flour mixed with 2 Tbsp (30 ml) water)
brandy nut filling

oil for deep frying
vanilla ice cream to serve (optional)

Brandy Nut Filling

Preheat the oven to 175 °C.

Grease a baking dish.

Place the dates in a bowl and sprinkle the bicarbonate soda evenly over them, pour the boiling water and brandy over the dates and allow to stand until cooled.

Place the butter and sugar in the bowl of a stand mixer; beat on high speed and until pale in colour. Add the egg and combine.

Sift the dry ingredients together and fold into the egg mix. Add in the pecan nuts and stir to mix. Pour the mixture into the greased tray and bake for approximately 30-40 minutes.

Sauce

Melt the butter and sugar in a saucepan over medium heat. Add the milk and brandy and stir to combine.

Once the pudding is cooked, remove from the oven, allow to cool slightly and then pour over the sauce.

Naartjie Syrup (optional)

Place all the ingredients in a saucepan and bring to the simmer, reduce by a quarter. Remove from the heat and allow to stand to cool.

Samosas

Lay a strip of samosa pastry on a flat, dry surface. Place a teaspoon of brandy nut tart filling at the edge and fold into neat triangles, secure at the end with a small amount of flour slurry.

Heat the oil to frying temperature.

Deep fry the samosas until golden brown; remove with a slotted spoon and place onto a sheet of kitchen paper to cool slightly. Serve with vanilla ice cream and a drizzle of naartjie sauce.