Brandy Pudding Samosas

Rudi Heritage2

 

STICKY BRANDY NUT PUDDING SAMOOSA WITH NAARTJIE SYRUP

One of my favourite desserts is a brandy nut pudding with vanilla ice cream. Made this the for the first time for www.crushmag-online.com for a heritage shoot, thought about combining two favourites one a dessert and the other a samosa was born. This is also a lekker way of using up those left over desserts.

Ingredients
  

  • 1/2 Cup -pitted dried dates
  • 1 tsp -Bicarbonate soda
  • ½ cup -Boiling water
  • 3 Tblsp – Brandy
  • 2 Tblsp -Butter
  • ½ cup-Castor sugar
  • 1 large egg
  • ½ cup-Flour
  • pinch salt
  • 1 tsp- Baking powder
  • ¼ cup-Pecan nuts
  • Sauce:
  • ½ cups -Milk
  • 2 Tbsp -Sugar
  • Tbsp -Butter
  • ¼ cup brandy
  • Naartjie syrup:
  • cups freshly squeeze naartjie juice
  • 1 cup granulated sugar
  • 1 Vanilla pod
  • 1 cinnamon stick

Instructions
 

  • Method:
  • Turn the oven on to 175°C. Place the dates in a bowl and sprinkle the bicarbonate soda evenly over them, pour the boiling water and brandy over the dates and let it stand until it has cooled. In a mixing bowl place the butter and sugar on a high speed and whisk until pale in colour. Add the egg. Sift the rest of the dry ingredients and fold in to the egg mix. Place in already greased dish and bake for approximately 30-40min. Once cook allow to cool slightly and then pour over the sauce.
  • Naartjie syrup:
  • Method:
  • Place all the ingredients in a pot and bring to the simmer, reduce by a ¼ and take of the heat, let it stand to cool over night.
  • To finish
  • 16 strips samoosa pastry
  • Flour slurry
  • Cut up brandy nut filling
  • Place filling at edge and fold into neat triangles, secure at end with flour slurry
  • Deep fry until golden brown and remove and place on kitchen paper cool slightly
  • serve with vanilla ice cream
Print Friendly, PDF & Email

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating