Serves 6 – 8 (double the recipe for dessert for 12)
|125g||dates, stoned and chopped|
|2,5ml||bicarbonate of soda|
|100g /125ml||soft brown sugar|
|1||large egg, beaten|
|140g/250ml||cake wheat flour|
|2,5 ml||baking powder|
|Zest of 1 orange (use juice of the orange in syrup)|
|50g||pecans, roughly chopped|
|Ingredients for syrup|
|150ml||soft brown sugar|
|Pinch of salt|
|60ml||ginger brandy (can also use brandy)|
- Pour the boiling water over the chopped dates in a medium size saucepan. Bring to the boil over low heat. Remove from heat and add the bicarbonate of soda and leave mixture to cool.
- Cream the butter and sugar and gradually add the lightly beaten egg.
- Sift the cake wheat flour, baking powder, salt and spices together and fold into the creamed mixture. Add the soaked dates and orange zest, mix to combine.
- Pour into a baking dish. For a small pudding use a 1.5-litre baking dish and a 3-litre dish for the double pudding.
- Sprinkle the roughly chopped pecans on top and bake at 180°C for 30 minutes (small pudding) or 40 minutes (large pudding), or until pudding springs back when pressed at the centre.
- Prepare the syrup while the pudding is baking. Heat the sugar and water, bring to the boil for 5 minutes, remove from the heat, add the vanilla essence, brandy, salt and butter.
- Pour the warm syrup over the pudding as it comes out of the oven.
- Serve the pudding hot or cold with cream or ice-cream.