For the Cape brandy pudding 100g sugar
80ml boiling water
½tsp bicarbonateof soda
150g self-raising flour
1tsp baking powder
For the brandy syrup ¼ cup water
¼ cup sugar
2 cinnamon sticks
For the almond ice-cream 110ml crème anglaise
30g flaked almonds, roasted
MethodCream together sugar and butter then add the egg. Chop dates and pour over the boiling water and bicarbonate of soda. Allow to cool.
Add the flour and baking powder to the egg mixture. Add the dates.
Pour into buttered ovenproof dishes and bake at 180ºC until firm to the touch.
Heat together all ingredients for the syrup until sugar dissolves.
Combine crème anglaise, amaretto and cream and freeze in ice-cream machine. Fold in almonds and continue to freeze. Turn puddings out of moulds and on to serving plates. Pour over brandy syrup and serve with almond ice-cream, strawberries and coulis.
by Garth Stroebel
Photo © Sam Bailey