Here you go Yael

CAPE BRANDY PUDDING 5 ml (1 tsp) bicarbonate of soda
250 g dates, stoned and finely chopped
250 ml boiling water
125 g butter or margarine
500 ml (2 cups) sugar
2 eggs, beaten
500 ml (2 cups) cake flour
5 ml (1 tsp) baking powder
2 ml (1/2 tsp) salt
250 ml (1 cup) finely chopped walnuts or
pecan nuts
15 ml (3 tsp) butter or margarine
150 ml water
125 ml brandy
5 ml (1 tsp) vanilla essence
1 ml (1/4 tsp) salt

Add bicarbonate of soda to 125 g dates and pour boiling water over. Mix well and leave to cool.

Cream 125 g butter and 250 ml (1 cup) sugar and beat in eggs. Mix well.

Sift flour, baking powder and 2 ml (1/2 tsp) salt over creamed mixture and fold in.

Add remaining dates and nuts, mixing well. Stir in date mixture.

Mix thoroughly, then turn batter into a large baking dish and bake at 180oC until done, about 40 minutes.

Heat remaining butter and sugar and water for 5 minutes. Remove from stove and stir in brandy, vanilla essence and salt. Pour over pudding as soon as it is done. Serve hot or cold with whipped cream.
Serves 6.