Ingredients
For the Cake:
- 250 g dates, roughly chopped
- 250 g water, boiling from kettle
- 1 tsp bicarbonate of soda, rounded spoon
- 100 g Butter, soft (room temp)
- 180 g caster suger
- 1 egg, Large or XL
- 150 g Cake (plain) flour
- 1 level tsp baking powder, 5ml, sifted or mixed into the flour
- 100 g pecan nuts, roughly chopped
For the Syrup:
- 180 g sugar raw
- 120 g water
- 120 g brandy, the cheap stuff is fine
- 1 teaspoon vanilla extract
- 40 g Butter
- 1/2 teaspoon ground cinnamon
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Preheat the oven to 180°C and grease an oven-proof dish.
2. Place the chopped pitted dates into a glass bowl and pour the boiling water over. Add the bicarbonate of soda and set aside to stand for 5 minutes and cool.
3. Add the butter, caster sugar & egg to the TM bowl and mix for 10 seconds on speed 5.
4. Add the flour/BP and date mixture and mix 5 seconds on speed 4. Scrape down sides and mix for a further 5 seconds on speed 4 until well combined.
5. Mix in the roughly chopped nuts, 5 seconds, reverse
"Counter-clockwise operation" , speed 4
6. Transfer to a greased 2L baking dish (or similar) and bake for 30 to 40 mins or until a skewer comes out clean.In a clean TM bowl, add :
- The water (120g)
- the butter (40g),
- sugar (180g)
- and vanilla essence (1tsp),
Cook for aprox 8 mins, Varoma, Speed 2, until the desired syrupy consistency is reached.
(*Note: this can be anything from 2 to 10 mins, so keep an eye on it)
Allow to cool a bit (7 mins) , then
- add the brandy and cinnamon and mix well, 5 seconds / speed 4
and repeat if necessary to ensure well mixed.Once the cake comes out of the oven, allow to cool for 15 mins, then prick the cake all over with a skewer and pour the cooled syrup over the cake to soak in.
Serve the pudding with whipped cream, or ice-cream, or custard as preferred. [/size]
For the Cake:
For the Syrup:
And finally:
Tip
This South African pudding is delicious served hot or cold and is a good replacement for Christmas Pudding.
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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