Best 4 Cape Brandy Pudding Recipes

Indulge in the delightful flavors of Cape Brandy Pudding, a traditional South African dessert that embodies the country's rich culinary heritage. This steamed pudding, often served during festive occasions, is a symphony of sweet and savory flavors, featuring a moist, dense texture and a tantalizing boozy aroma. Discover the classic recipe for this iconic pudding, along with variations that add a unique twist to the traditional version. Explore the gluten-free adaptation, catering to those with dietary restrictions, and the Malva pudding, a close relative of the Cape Brandy Pudding with its own distinct charm. Each recipe offers a detailed guide, ensuring that you can recreate these delectable treats in the comfort of your own kitchen. Prepare to embark on a culinary journey that will leave your taste buds dancing with joy.

Here are our top 4 tried and tested recipes!

CAPE BRANDY PUDDING

Cape Brandy Pudding image

This traditional South African pudding was doubtlessly created with cold winter's nights in mind! Delectable and filling, this date and nut pudding with its syrup topping is a must for your repertoire of desserts.

Provided by Bokenpop aka Mad

Categories Dessert

Time 17m

Yield 6-8 serving(s)

Number Of Ingredients 14

Ingredients

125 ml boiling water
100 g chopped dates
3 ml bicarbonate of soda
30 ml butter
75 ml white sugar
200 ml cake flour
5 ml baking powder
1 egg, beaten
50 g chopped walnuts
125 ml white sugar
125 ml hot water
15 ml butter
30 ml brandy
3 ml vanilla extract

Steps:

Pour boiling water over dates, set aside to soften.
Add bicarb, butter and sugar and blend well.
Sift dry ingredients together and fold into the date mixture.
Add egg and walnuts and mix.
Lightly grease a microwave pan and bake for 5 -6 minutes on 100% power.
For the syrup combine sugar, water and butter in a glass bowl and microwave on 100% power for 1 - 2 minutes until boiling point.
Stir in vanilla and brandy.
Pour hot syrup over warm tart.
Serve with cream.

TRADITIONAL CAPE BRANDY PUDDING

Traditional Cape Brandy Pudding image

South Africans love this pudding. The recipe is up on the site but this is the one I took to our "do" at MarieAlice's house and I promised to post it. It's a dark brown date pudding which is drowned in a brandy and butter sauce. Serve with cream. Prep and cooking times are approx.

Provided by Sherrie-pie

Categories Dessert

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

250 ml dates, chopped
5 ml bicarbonate of soda
250 ml boiling water
375 ml flour
2 1/2 ml baking powder
5 ml salt
125 ml butter
250 ml sugar
2 eggs, beaten
5 ml nuts, chopped
10 ml butter
180 ml brown sugar
250 ml water
5 ml vanilla essence
125 ml brandy

Steps:

Mix the bicarbonate of soda with the boiling water and pour over the dates. Sift together the flour, baking powder and salt. Cream the butter and sugar well and then beat in the eggs. Mix in the flour and the nuts and finally stir in the dates and water in which they have soaked. Turn into a buttered, shallow ovenproof dish and bake at 190C for 40 - 50 minutes.
To make the sauce: Mix the butter, brown sugar and water and boil, until it forms a syrup. Remove from the heat stir in the vanilla and brandy. Pour the sauce over the hot pudding and allow it to soak inches.

Nutrition Facts : Calories 707.3, Fat 19.9, SaturatedFat 11.6, Cholesterol 116.3, Sodium 805.2, Carbohydrate 76.3, Fiber 3.5, Sugar 47, Protein 6.6

CAPE BRANDY SAUCE

Cape Brandy Sauce image

For the African part of the World Tour! From Food Network. Use for bread pudding or just plain old ice cream!!

Provided by Jessica K

Categories Sauces

Time 11m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

1 tablespoon butter
1 cup sugar
1/4 teaspoon salt
5 ounces water
1/2 cup brandy
1 teaspoon vanilla extract

Steps:

In a saucepan, heat the butter, sugar, salt, and water for 5 minutes over medium heat.
Add the brandy and vanilla extract and heat an additional minute.

Nutrition Facts : Calories 304, Fat 2.9, SaturatedFat 1.8, Cholesterol 7.6, Sodium 166.9, Carbohydrate 50.1, Sugar 50.1

BRANDY PUDDING

Brandy pudding image

This pud is impressive, delicious and makes a great light alternative dessert to a traditional Christmas pudding

Provided by Good Food team

Categories Dessert

Time 3h45m

Number Of Ingredients 15

Ingredients

250g block stoned date , finely chopped
125g butter , softened, plus extra for greasing
85g light muscovado sugar
140g self-raising flour
1 tsp baking powder
2 large eggs
50g raisin
50g chopped candied peel
50g dark glacé cherry , halved
50g pecan , chopped
50g stem ginger , chopped
100g caster sugar
100ml brandy
butterscotch sauce (see related recipes)
1 holly sprig, to garnish

Steps:

Heat oven to 180C/160C fan/gas 4. Put the dates in a bowl, pour over 250ml boiling water and set aside. Butter a 1.5-litre pudding basin and put a disc of baking parchment in the base.
Put the butter, sugar, flour, baking powder and eggs in a large bowl, then beat with an electric hand whisk until well blended. Add the cooled date mix and beat again to make a sloppy batter
Stir in the fruits, pecans and ginger, then pour into the pudding basin and cover the basin with pleated baking paper and foil (see tips, below). Put the basin in a roasting tin half-filled with boiling water, then steam in the oven for 3 hrs until a skewer inserted into the pudding comes out clean.
Meanwhile, make the brandy syrup. Put the sugar and 75ml water in a pan and stir over the heat until syrupy. Stir in the brandy and remove from the heat. When the pudding is ready, remove from the oven, take off the foil and paper, and push a skewer into the centre - it should come out clean. Pour over the brandy syrup so it soaks into the pudding, then cover until ready to serve. Will keep in the fridge for a week.
To serve, warm the pudding in the turned-off oven once you have taken out the potatoes, or microwave on High, covered with cling film, for 5 mins. Warm the butterscotch sauce (see related recipes) in a pan or in the microwave on Medium for 2 mins. Turn out the pudding onto a plate, pour over some of the sauce and serve the rest in a jug. Top with the holly sprig and serve with good-quality vanilla ice cream

Nutrition Facts : Calories 764 calories, Fat 42 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 84 grams carbohydrates, Sugar 74 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.8 milligram of sodium

Tips:

Use high-quality ingredients: Fresh, flavorful ingredients will produce the best-tasting pudding. Use good quality brandy and butter, and make sure your eggs are fresh.
Don't over-mix the batter: Over-mixing the batter will result in a tough, dense pudding. Mix just until the ingredients are combined.
Use a water bath: Baking the pudding in a water bath will help to prevent the top from cracking and will also help to distribute the heat evenly.
Let the pudding cool completely before serving: The pudding will continue to cook as it cools, so it's important to let it cool completely before serving. This will also allow the flavors to meld together.
Serve with your favorite toppings: Cape brandy pudding is delicious on its own, but it can also be served with a variety of toppings, such as whipped cream, ice cream, or fruit.

Conclusion:

Cape brandy pudding is a classic South African dessert that is perfect for any occasion. It's easy to make and always a crowd-pleaser. With its rich, flavorful custard and boozy brandy sauce, it's sure to be a hit at your next dinner party or gathering.

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