CAPE BRANDY PUDDING-TIPSY TART
Cape Brandy Pudding / Tipsy Tart / Brandewyntert / Tipsytert
This favourite Cape classic, which goes under at least four names, is one South Africa’s best-known traditional recipes. With good reason too: it is simply divine.
Ingredients for small pudding
(6 to 8 portions, as shown in photo)
Pudding
125 g dates, stoned and chopped
½ cup (125 ml) boiling water
½ teaspoon (2 ml) bicarbonate of soda
½ cup (60 g) butter
½ cup (100 g / 125 ml) soft brown sugar
1 large egg, beaten
1 cup (250 ml) cake flour
½ teaspoon (2 ml) baking powder
¼ teaspoon (1 ml) salt
½ teaspoon (2 ml) cinnamon
¼ teaspoon (1 ml) ginger
Pinch nutmeg
Zest of 1 orange
½ cup (50 g) chopped walnuts or pecan nuts (chopped)
Syrup
2/3 cup (150 ml) soft brown sugar
2 teaspoons (10 ml) butter
1/3 cup (90 ml) water
1 cinnamon quill
1 teaspoon vanilla essence
pinch of salt
¼ cup (60 ml) brandy
Ingredients for large pudding
(12 to 16 portions, great to take along to a pot luck dessert table)
Pudding
250 g dates, stoned and chopped
1 cup boiling water
1 teaspoon bicarbonate of soda
½ cup (125 g) butter
1 cup (200 g) soft brown sugar
2 large eggs, beaten
2 cups (240 g) cake flour
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon ginger
Pinch nutmeg
Zest of 2 oranges
1 cup (100 g) walnuts or pecan nuts (chopped)
Syrup
1 ¼ cup (300 ml) soft brown sugar
1 tablespoon (15 ml) butter
¾ cup (190 ml) water
1 cinnamon quill
2 teaspoons (10 ml) vanilla essence
Pinch of salt
½ cup (125 ml) brandy
Pour the boiling water over the chopped dates in a saucepan or microwave dish.
Heat to boiling point.
Remove from heat and mix bicarbonate of soda into mixture. Mix well and leave to cool.
Cream the butter and sugar, beat egg in to make a smooth mixture.
Sift flour, baking powder, salt, cinnamon, ginger and nutmeg over the creamed mixture and fold in.
Mix in the dates, nuts and orange zest.
Ladle into a baking dish.
For the small pudding, use a 1,5 litre baking dish, such as a 23 cm pie plate.
For the large pudding, use a 3 litre dish with a base that measures approximately 280mm x 280mm.
Bake at 180°C for 30 to 40 minutes (small pudding) or 40 minutes (large pudding), or until the puddings springs back when pressed at the centre.
Prepare the syrup while the pudding is baking.
Heat the butter, sugar and water and stir until the sugar disolves.
Increase heat and boil for 1 minute and add the cinnamon quill.
Remove the mixture from the stove and stir in the brandy, vanilla and salt.
Leave to infuse while the pudding is baking.
When the pudding is baked, remove the cinnamon quil from the syrup and pour over the pudding.
Serve the pudding hot or cold with cream or ice-cream.
Recipe postedb by Marietjie Swart
