Recipe for Cape Brandy Pudding – a spicy, warm and indulgent dessert. Also known as tipsy tart or dadelpoeding

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
1/2 tsp ground cinnamon

How to
Preheat the oven to 180C and grease an oven-proof dish.

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.

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.

Mix in the nuts and pour into the greased dish. Bake for about an hour or until a skewer comes out clean

For the syrup, boil the sugar, water, butter and vanilla essence together for about 10 minutes. Add the brandy and cinnamon and mix well.

Serve the pudding with the syrup poured over it and top with some whipped cream (or custard if preferred).

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