Also known as the Tipsy Tart, the Cape Brandy Pudding is full of sweetness, delectable textures, and of course, booze!
What is Cape Brandy Pudding?
Cape Brandy Pudding is a traditional South African dessert, also known as dadelpoeding in Afrikaans, and is very similar to a Malva pudding. The pudding originated from Malva pudding in the 1600s and was served to Dutch Settlers in the Cape of Good Hope (or Cape Town). The South African pudding is not a typical tart in that it doesn’t consist of pastry, but it is still delicious, with a sponge that is filled and flavored with dates and chopped nuts.
Soaked in an Indulgent Sauce
Once the pudding has baked and is out of the oven, a sauce made from sugar, water, vanilla, butter, cinnamon, and the brandy is poured over it, and soaks into the sponge perfectly. You will be left with an intense, moist, sweet, rich, and crunchy pudding that will make your mouth water! Top the pudding with some whipped cream or custard if you prefer.
If you were thinking of making a regular Malva pudding, think again! Why not rather go for something different such as this pudding which will be sure to add some excitement to your regular Malva pudding and will be particularly special for the brandy lovers.
Cape Brandy Pudding
Ingredients
- 250 g dates roughly chopped
- 250 ml water
- 5 ml bicarbonate of soda
- 100 g butter softened
- 200 ml caster sugar
- 1 large egg
- 250 ml plain flour
- 5 ml baking powder
- 100 g pecan nuts chopped
For The Syrup:
- 250 ml sugar
- 120 ml water
- 120 ml brandy
- 5 ml vanilla essence
- 30 ml butter
- ½ sp ground cinnamon
Instructions
- Preheat the oven to 180°C 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).