South Africans love their brandy. South Africans also love their tarts. It only makes sense that our ancestors decided to put these two together and thus the Tipsy tart came to life during the 18th century.
We all know and love this delectable dessert, whether you call it Tipsy tart, Brandy pudding, Cape brandy pudding or Date pudding!
Tipsy tart recipe:
This recipe will serve 6 – 8 people. If the whole family is coming over, just double up on the ingredients.
Ingredients for the tart:
- 1 cup flour
- Half a teaspoon of baking soda
- Half a teaspoon of baking powder
- Half a cup of boiling water
- Half a cup of butter
- 1 large beaten egg
- Half a cup of soft brown sugar
- Half a teaspoon of cinnamon
- ¼ teaspoon ginger
- ¼ teaspoon salt
- Pinch nutmeg
- 125-gram dates (chopped)
- 50-gram chopped walnuts or pecan nuts
- Zest of 1 orange
Ingredients for the brandy sauce:
- 60ml brandy (your choice!)
- 90 ml water
- 2 teaspoons butter
- 2/3 cup brown sugar
- 2 teaspoons vanilla essence
- 1 cinnamon quill
- Pinch of salt
Tipsy Tart Cooking Instructions:
Preheat the oven to 180 degrees Celsius. Place the boiling water and dates in a saucepan and bring to the boil. Remove from stove-top and add bicarbonate of soda. Mix well and allow it to cool.
Cream the butter, sugar and beaten egg until smooth. Sift flour, baking powder, cinnamon, ginger, salt, and nutmeg over the creamed mixture and fold in. Stir in the soaked dates, nuts, and orange zest.
Ladle into a baking dish (1.5L/ 23 cm pie plate). Bake for 30 to 40 minutes, or until the pudding springs back when pressed at the centre.
Prepare the brandy sauce while the pudding is baking. Heat the water, butter, and sugar. Stir until the sugar dissolves. Increase heat and boil for 1 minute and add the cinnamon quill. Remove the mixture from the stove-top and stir in the brandy, vanilla, and salt.
Leave to infuse while the pudding is still baking. As soon as the pudding is ready, remove the quill from the sauce and pour it over the pudding.
PS: You can serve this delicious dessert with whipped cream, ice-cream, or even custard.
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