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Be it winter or summer, very good date and walnut cake pudding. The brandy sauce makes it almost OTT delicious!

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rosslare August 09, 2014

Made for ZWT4 – African Dessert Challenge, use no sugar. I replace the sugar with honey, in both the Pudding and the Syrup, and what a delight. We had it warm with whipped cream 30 minutes after it came out of the oven to let the syrup sink in, and it was much better than we had dreamed of. We both like date, but was worried about it maybe being to sweet. But no, it was just perfect. Changed the servings to 2, and got 3 large ramekins. Tried it tonight cold. Did not care for that, then it was a little too bread like. Thanks for sharing Zurie.

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Benthe (Danish) July 01, 2008

Last weeks cool and rainy days perfect for puddings! Made a scaled down version - lucky me or I would have indulged had there been any left overs! Made as posted using caster sugar, unable to decide went with half cake flour and half all purpose flour. The syrup with vanilla and brandy - made for an added touch. Thank you for sharing yet another South African dessert which was thoroughly enjoyed

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Gerry June 30, 2008

I made this for my recent African menu night - my Mum makes this too, but I wanted to try out a new recipe! It was exactly as I remembered - Delectable! I did not set out to adapt the recipe, but I did not have quite enough dates, so I used about 6 ounces instead of 8 ounces; I added a few more walnuts to make up for it and it worked out fine. I also used 2 pie plates - one for the meal and one for later! A great recipe and photos to follow......dead batteries in my camera! In my African cookbook & menu.

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French Tart January 21, 2007
Old Cape Brandy Pudding