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Cook: 40 minutes


A favorite at family gatherings, and special occasions. These photos were taken at my book launch in Ogden, Utah. Guests loved it!

  • 1 cup dates, stoned and finely chopped
  • 1 teaspoon bicarbonate of soda
  • 1 cup boiling water
  • ¼ cup butter
  • ½ cup sugar
  • 2 eggs, beaten
  • 1 cup cake flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup pecan nuts, chopped
  • Syrup:
  • 1 ⅓ cup sugar
  • 1 tablespoon butter
  • ¾ cup water
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 2 tablespoons brandy

Preheat oven to 180ºC.
Divide chopped dates into two portions.
Add bicarbonate of soda and boiling water to one portion dates, mix well and leave to cool.
Cream butter and sugar and beat in eggs.
Sift flour, baking powder, and salt over butter mixture and mix in.
Add dry portion of dates and pecans and mix well.
Stir in bicarbonate of soda mixture, blend well and turn batter out into a large baking dish.
Bake for 40 minutes or until firm.

Heat sugar, butter, and water for 5 minutes
Remove from stove and stir in vanilla, salt, and brandy.
Pour syrup over pudding as soon as it comes out if the oven.
Serve hot with whipped cream.

Recipe posted by Drienie Hattingh
Photo:  Drienie Hattingh

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