Cape Brandy Pudding

Leopards Tale Dec 2019
December 17, 2019
Leopards Tale Jan 2020
January 18, 2020

Cape Brandy Pudding


Seasons Greetings! It’s that time of the year again! When families and friends reunite to end off what has been a wonderful twelve months of life. Here at Leopard Mountain, we enjoy it the most because it’s that time where we bring back classic Christmas recipes to the menu. Allow me once again to share with you an all-time favourite.


Ingredients :

Serves up to 16 (can be baked in square baking tray or individual muffin trays) Preheat oven to 140°C


    The Pudding:

    • 3 cups flour
    • 2 cups dates
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • 4 tablespoons butter
    • 2 cups sugar
    • 1 cup chopped pecan nuts
    • 4 eggs beaten
    • 1 teaspoon salt


    The Syrup:


    • 2 cups sugar
    • 1 tablespoon butter/margarine
    • 1 cup brandy
    • 1 spoon vanilla essence

    Method – The Pudding:


    • Cream the butter and sugar until well combined. Combine eggs, flour, baking powder, salt and nuts. Simmer dates and add baking soda – set aside to cool. Add dates to butter and sugar mixture. Combine all ingredients until well mixed, stirring gently. Cover dish in foil, place the tray into another tray with water and oven steam for 6 hours. Make sure the tray is in enough water to come halfway up the tray itself at all times.

    Method – The Syrup:


    • Bring sugar, butter and brandy mixture to boil, add vanilla essence. Pour hot sauce onto pudding while still hot. Keep adding brandy until served on the special day.*best served with Amarula custard or Butterscotch sauce.

    Credit: Leopard Mountain Sous Chef Njabulo