Winter

Indulge in these SWEET TREATS that are warm and delicious

- ESTHER MALAN

STICKY DATE PUDDING with BRANDY SAUCE

MAKES 12 MINI PUDDINGS / PREPARATION: 20 MINS / COOKING: 30 MINS

PUDDINGS

▸ 250g dates, finely chopped

▸ 250ml (1c) boiling water

▸ 15ml (1T) bicarbonate of soda

▸ 4 eggs ▸ 125ml (1/2c) sugar

▸ 180ml (3/4c) oil

▸ 625ml (21/2c) cake flour

▸ 15ml (1T) baking powder

▸ 2,5ml (1/2t) salt

▸ finely grated zest of 1 orange (optional)

▸ 50g walnuts OR pecan nuts, chopped (optional)

SYRUP

▸ 375ml (11/2c) sugar

▸ 250ml (1c) water

▸ 100g butter

▸ 10ml (2t) vanilla essence

▸ 60-125ml (1/4-1/2c) brandy

▸ 15ml (1T) cornflour mixed with 15ml (1T) water

TO SERVE

▸ vanilla custard, vanilla ice cream OR whipped cream

Preheat the oven to 180°C. Spray a 12-hole muffin pan well with nonstick cooking spray.

1 Puddings Place the dates in a saucepan and pour the water over. Heat and simmer over moderate heat for 5-10 minutes or until the dates are soft. Remove from the heat and stir the bicarbonate of soda through.

2 Beat the eggs and sugar well together. Beat in the oil. Add the mixture to the dates in the saucepan and whisk in quickly.

3 Sift the flour, baking powder and salt together, add to the date mixture and mix well.

4 Stir in the orange zest and nuts (if using). Spoon the batter into the muffin pan, about three-quarters full.

5 Bake the puddings for 15-20 minutes or until a skewer inserted into the middle of the puddings comes out clean. Let the puddings cool for a few minutes in the pan, loosen carefully, turn out and arrange on a large deep plate.