Montagu Date and Brandy Pudding with Walnuts

Nuts and Bolts Father's Day Gift

Chef Mynhardt whipped up this winter masterpiece just for us: the perfect pudding featuring pitted dates, delicious walnuts and a sea of beautiful brandy sauce. Pure heaven.

Serves: 8-10 people
Prep Time: 25 minutes
Cooking Time: 40-45 minutes
Oven temperature: 160 degrees Celsius

Easy to make

Ingredients: 

Pudding
  • 500g Montagu Sayer pitted dates
  • 10ml bicarbonate of soda
  • 2 cups boiling water
  • 250g butter, softened
  • 400g brown sugar
  • 4 extra large eggs
  • 480g cake flour
  • 10ml baking powder
  • 5ml salt
  • 200g Montagu raw walnuts

Sauce
  • 500g brown sugar
  • 100g butter
  • 1 1/2 cups boiling water
  • 15ml vanilla extract
  • 5ml salt
  • 1 cup brandy

Method:

Pudding
  1. Place the dates in a large bowl and cover with the boiling water. Let cool.
  2. Whip the butter and sugar together until light and fluffy.
  3. Add the eggs and whip until incorporated.
  4. Sieve the flour, baking powder and salt together.
  5. Add the bicarb to the dates and mix through.
  6. Add the date mixture to the butter and sugar mixture and mix through.
  7. Add the dry ingredients and mix until everything is well incorporated.
  8. Pour the batter into a large, prepared oven dish and scatter over the walnuts.
  9. Bake until well risen out and a skewer comes out clean.

Sauce
  1. Place all the ingredients in a saucepan and bring to a boil.
  2. Pour the hot sauce over the pudding once it comes out of the oven. Serve hot.
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