Cape brandy pudding (or tipsy tart) revisited

by Jeanne on March 21, 2010

in Dessert, Recipes - South African, Sundays in South Africa

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[As I am currently on holiday, this is an edited re-posting of one of the first traditional South African desserts that I ever posted on this blog.  There will be no Sundays in South Africa until 11 April.]

It’s a fact – South Africans do like their brandy.  Not so much the sort that is meticulously aged and then consumed in tiny sips from beautiful blown-glass balloons.  No, we seem to have more of a taste for the cheaper stuff (our consumption of Klipdrift is legendary…), preferably mixed with Coca-cola.  In fact, I rememebr my father and mother, who were sophisticated in their tastes in practically every other way, drinking a brandy and Coke before dinner every single Saturday night that I lived at home.

Clearly it’s in the genes ;-)

 

This is a classic South African pudding, confusingly known by at least three names:  dadelpoeding (its Afrikaans name meanind date pudding), Cape brandy pudding, and tipsy tart.  The last one is a misnomer in that it’s not a tart at all…. but it will definitely make you tipsy if you overindulge in the syrup!

Even friends who profess to dislike fruit puddings lick their bowls clean, and it makes a great altrenative to Christmas pudding.  I should know – that’s what I served this year!

 

 

 

Cape brandy pudding (tipsy tart)
 
Prep time
Cook time
Total time
 
This deliciously boozy date pudding with its brandy-laced sauce makes an excellent alternative to traditional Christmas pudding.
Author:
Recipe type: Dessert
Cuisine: South African
Serves: 6
Ingredients
  • 250g dates, roughly chopped
  • 250 ml water
  • 5ml bicarbonate of soda
  • 100g butter, softened
  • 200ml caster sugar
  • 1 egg
  • 250ml plain flour
  • 5ml baking powder
  • 100g pecan nuts, chopped
  • FOR THE SYRUP:
  • 250ml sugar
  • 120ml water
  • 120ml brandy
  • 5ml vanilla essence
  • 30ml butter
  • ½ tsp ground cinnamon
Instructions
  1. Preheat the oven to 180C and grease an oven-proof dish.
  2. Combine the dates with the water in a small pot and bring to the boil. Remove from the heat and add the bicarbonate of soda.
  3. Cream together the butter, sugar and egg. Sift the flour and baking powder and add to the creamed mix together with the cooled dates and mix well.
  4. Mix in the nuts and pour into the greased dish. Bake for about an hour or until a skewer comes out clean
  5. For the syrup, boil the sugar, water, butter and vanilla essence together until the desired syrupy consistency is reached - anything from 2 to 10 minutes. Add the brandy and cinnamon and mix well.
  6. Serve the pudding with the syrup poured over it and top with some whipped cream (or custard if preferred).

 

This post is part of a new series for 2010 called Sundays in South Africa.  As the entire football-conscious world knows by now, the FIFA World Cup 2010 will be taking place for the first time ever on African soil – in my home country of South Africa!  I can’t tell you how proud this makes me, or how good it is to see that all the stadiums that the naysayers said would never be built on time standing tall and proud and beautiful.  The country is, of course, anticipating a huge surge in visitors and I know that many people will see the cup as a reason to visit a country they have long been meaning to visit, and use the tournament as a jumping-off point for visiting other, non-football South African destinations. With this in mind, as well as my backlog of posts about my South African trips, I will be trying to post a review of somewhere South African, or a South African recipe, every Sunday in the run-up to the tournament.  I can’t pretend it is going to be a comprehensive guide to South Africa – but it will certainly be enough to give you some ideas!  Click here for previous posts in the series.

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{ 17 comments… read them below or add one }

Jamie March 21, 2010 at 10:28 am

Oooh I like the name Tipsy Tart! And luscious this pudding does indeed look! Yum! Personally I have the anti-alcohol genes but give it to me in a dessert that looks this delicious and I, too, may just lick the bowl clean!

Reply

Maninas March 21, 2010 at 11:26 am

I love the name of this pudding! ;)
Enjoy your trip!

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Wizzythestick March 21, 2010 at 8:08 pm

This pudding looks divine.

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Myfrenchkitchen March 22, 2010 at 4:37 pm

Delicious Jeeanne! I had an aunt who made the most incredible tipsy tart…I never stopped at only one piece/slice(she baked it in a long pyrex tart pan and cut it into squares) along with peppermint crisp tart, it was my favorite. I could eat till I drop…mind you perhaps it was the tipsy tart that made me drop..
Now you just have to post a peppermint crisp tart too..
Ronell

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Thea Thomas (Griet`s World) March 22, 2010 at 5:22 pm

Dear Jeanne.
Thank you so much for your informative talk(s) on Saturday. Although I am not a “foodie” I learned alot.

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Sarah, Maison Cupcake March 22, 2010 at 10:26 pm

I love fruity puddings, cakes and Christmas pudding so I bet I’d really like this. Hope you are having great time whilst you are away.

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nina March 23, 2010 at 7:05 am

This is a favorite my mom makes whenever we go and visit. Thank you for re-posting and make me pick up the phone to say “Hello ma!”

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bigjobsboard March 23, 2010 at 8:54 am

Wow. That’s the most elegant thing I’ve ever seen in a plate! LOL Thanks a lot! This just made me hungry again! I just had my lunch! LOL

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Rosemary March 23, 2010 at 10:39 am

While I don’t share my compatriots love for Klippies and Coke, I love this pudding.

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Marisa March 23, 2010 at 12:02 pm

Ooooh yay – thanks for the recipe Jeanne. Never knew it contained dates! Always just called it “tipsy tert” at home. I have a feeling this is going to feature prominently in the next few months…

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tasteofbeirut March 23, 2010 at 12:48 pm

I can see why your fellow countrymen love it! dates and a splash of brandy? sure! I want some!

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Manggy March 23, 2010 at 2:06 pm

I hope you’re having a great time Jeanne! I love a good, deeply flavored pud – and dates are just the proverbial icing on this cake!

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Mowie @ Mowielicious March 23, 2010 at 3:46 pm

Cute name! Loving the ingredients, with the dates and the nuts and the vanilla – yummy!

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Rebecca Lynn March 28, 2010 at 10:17 pm

This pudding looks phenomenal. I can’t wait to make it. You made my Top Nine of the week this week. I love your blog!!

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courtney April 1, 2010 at 8:10 pm

The famous pudding. you have tuned me onto to baking with brandy. Love it!

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Bordeaux April 6, 2010 at 10:51 pm

I still have not tried making brandy pudding. Maybe we’ll try making it for the in-laws while here in the States!

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Michelle @ Greedy Gourmet May 14, 2010 at 9:12 pm

Oh, so Cape Brandy Tart and Tipsy Tart is the same thing? Geez, so much for me being a South African! I do love both though! :-D And yes, I hate Christmas pudding but give me this dessert any day!

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