If you’re in the mood for a rich, sticky, and utterly indulgent dessert, look no further than the Cape Brandy Pudding—better known as the tipsy tart. This beloved South African dessert is packed with warm spices, sweet dates, and, of course, a generous splash of brandy. Whether you call it dadelpoeding, tipsy tart pudding, or simply a brandy tipsy tart recipe, this classic dish is sure to impress at any gathering.
What is a Cape Brandy pudding?
The Cape Brandy pudding is a rich, moist dessert drenched in syrup, offering a luxurious ending to any meal. Similar in texture to Malva pudding, it stands apart with its deeper, fruitier flavour, thanks to the addition of finely chopped dates and a generous splash of brandy. The combination creates a dessert that is both comforting and indulgent, perfect for cold evenings or special occasions. Serve it warm to bring out the full depth of its flavours, paired with a dollop of freshly whipped cream or a scoop of vanilla ice cream for a creamy, contrasting touch. It’s a dessert that feels both nostalgic and sophisticated, guaranteed to impress.
Cape Brandy pudding recipe (Tipsy Tart)
Ingredients:
For the pudding:
- 1 cup pitted dates, chopped
- 1 teaspoon baking soda
- 1 cup boiling water
- 1/2 cup butter, softened
- 3/4 cup brown sugar
- 2 eggs
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 cup chopped pecans or walnuts (optional)
For the brandy syrup:
- 1/2 cup sugar
- 1/2 cup water
- 1/2 cup brandy (or to taste)
- 1 teaspoon vanilla extract
- 2 tablespoons butter
Instructions:
- Soften the dates: Place the chopped dates and baking soda in a small bowl. Add the boiling water and let it rest for around 10 minutes until the dates are soft.
- Make the batter: In a large mixing bowl, cream the butter and brown sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition.
- Combine the dry ingredients: In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. Gradually fold the dry ingredients into the wet mixture, alternating with the softened dates (including the liquid). Stir in the nuts if using.
- Bake: Preheat your oven to 180°C (350°F). Pour the batter into a greased baking dish or individual ramekins. Bake for about 30–35 minutes, or until a skewer inserted into the center comes out clean.
- Prepare the syrup: While the pudding is baking, combine the sugar, water, and butter in a saucepan over medium heat. Stir until the sugar dissolves, then remove from heat and stir in the brandy and vanilla extract.
- Soak the pudding: Once the pudding is out of the oven, pour the warm brandy syrup over it while it’s still hot. Allow it to soak in for at least 10 minutes before serving.
- Serve: Enjoy your Cape Brandy Pudding tipsy tart warm with cream, custard, or vanilla ice cream.
Tips for the best tipsy tart recipe South Africa has to offer
- The more brandy, the better! While 1/2 cup is standard, feel free to adjust the amount based on your preference.
- Don’t skip the soaking step! This is what makes the pudding irresistibly moist and flavourful.
- Use quality dates. Medjool dates are a great option for an extra rich texture.
- Make it ahead. This dessert actually tastes better the next day as the flavours deepen.
Why this Cape Brandy pudding deserves a spot on your dessert table
This Cape Brandy Pudding recipe is a staple in many South African homes, especially during the holidays or special occasions. Whether you’re a fan of brandy dessert recipes or just looking for a warm, comforting pudding, this dish is a must-try. The combination of sticky sweetness, warm spices, and a boozy kick makes it the ultimate indulgence.
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