Cape brandy tart, also known as date pudding and tipsy tart is a well-known South-African dessert. It is very popular among the older generation. It is almost like our malva pudding, also South-African, but slightly different. In the Cape brandy tart pitted dates are a key ingredient, as well as the brandy in the sauce. Apricot jam is the key ingredient in the malva pudding. The sauce of the malva pudding mainly contains sugar, butter and cream with no alcoholic drink in the sauce. The cape brandy tart can also be served as a Christmas pudding. A different variation with less fruits and nuts, but with the sauce and brandy very similar. For serving I would suggest lovely warm custard, or cold Crème Anglaise or dollops of whipped cream would do the trick. Ice-cream can also be served with this delicious pudding. About two years ago I did a function while working at a lovely venue, we did finger foods as main course and the dessert request was cape brandy tart, so I transferred this batter into making small individual ones into mini muffin tins. They came out beautifully and the guests enjoyed it very much. For garnishing ideas, chopped pecan/walnuts are great, lemon verbena leaves and Washington hawthorn or Washington thorn twigs would look lovely for the serving. It must be removed as it is not eatable but looks absolutely stunning visually!
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Serves: 6 Prep time: 30 Minutes Cook time: 60 Minutes Ready in: 90 Minutes
Nutrition: Calories 115 Carbs: 17g Protein: 0g Fat: 4g
1 cup boiling water
½ cup sugar
In a saucepan: Add the boiling water, pitted dates and bicarbonate of soda and mix together. Allow it to stand for a while.
Bring the sugar, water, vanilla essence and butter to a boil.
Pour the syrup over the tart after it is out of the oven for the syrup to be well absorbed by the pudding.