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Mansfield Magazine

Cafe Sicilia's Brandy Pudding Recipe

Apr 01, 2016 05:58PM ● By Ryan Frisch

Cafe Sicilia shares yet another savory recipe to inspire our readers in the kitchen. Check out this recipe for Brandy Pudding.


  • 9 oz chopped dates
  • 1 cup boiling water
  • 1 cup finely chopped pecans  or walnuts
  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 2 large eggs, beaten
  • 4 oz butter
  • 1 teaspoon vanilla essence

Brandy Syrup

  • 1 cup sugar                                                                   
    2/3 cup water
  • 1/2 cup brandy
  • 1 teaspoon vanilla essence
  • 1 tbsp butter
  • 1/4 teaspoon salt


Pre heat the oven to 350 degrees Fahrenheit. Mix about half of the dates with the baking soda and pour over the boiling water. Mix well and set aside to cool. Cream the butter and sugar until light and pale yellow then add the eggs and the vanilla . Beat until the mixture is smooth. Sift together the flour, baking soda and the salt.  Gently fold it into the butter/ sugar mixture. Mix in the nuts and the remaining dates. Stir in the date and baking soda mixture. Mix well. Pour into a large baking dish or individual ramekins  (8 or 9 ramekins). Bake at 350 degrees for about 40 minutes or until the pudding springs back when pressed in the center. If you are using ramekins the baking time will be a little shorter.

To Make The Syrup

Make the syrup just before the pudding is ready to come out of the oven so that it is still warm. Heat the water, sugar and butter for approximately 5 minutes or until the sugar is melted. Remove from the stove and stir in the brandy,  vanilla and the salt. Pour the warm syrup over the pudding as soon as it comes out of the oven. Serve warm or at room temperature with heavy cream or vanilla ice cream.

Buon Appetito!


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