Victoria Manor brandy pudding
Makes 18 muffin size or 1 large pudding
250ml chopped pitted dates
5ml bicarbonate of soda
180ml boiling water
2 eggs
250ml sugar
375ml flour
10ml baking powder
2ml salt
125ml chopped pecan nuts
180ml milk
30g butter
2 drops of brandy essence 5ml vanilla essence
SAUCE
250ml sugar
30g butter
500ml water
125ml brandy
4 drops of brandy essence
Combine the dates, bicarbonate of soda and water in a pot and cook over a medium heat until soft. Remove and set aside. Beat the eggs and sugar well. Sift the flour, baking powder and salt, then mix in the nuts.
Heat the milk and butter and add to the egg mixture. Add the dry ingredients and the date mixture.
Mix in the brandy and vanilla essence.
Spoon the mixture into greased muffin tins or a large greased ovenproof baking dish. Bake at 180°C for 20-30 minutes for muffins or 30-40 minutes for a larger pudding. A skewer inserted into the pudding should come out clean. Remove from the oven and pour hot sauce over. Serve warm with cream or ice cream.
SAUCE: Combine all the ingredients. in a pot and bring to the boil.