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Winter Pudding 3

19 Jun

 

 

 

 

 

Cape Brandy Pudding / Tipsy Tart / Brandewyntert

This favourite Cape classic, which goes under at least 3 names, is one of South Africa’s best known traditional recipes.  With good reason too … it is simply divine.  I suppose the name Tipsy Tart was derived from the brandy which is one of the main ingredients in the pudding. If you don’t have brandy, a good Cognac will do.

Ingredients are for a small pudding – 6 – 8 portions, as shown in photo.

 Pudding

125g dates, stoned and chopped

1/2 cup (125ml) boiling water

1/2 tsp (2ml) bicarbonate of soda

1/4 cup (60g) butter

1/2 cup (100g / 125ml) soft brown sugar

1 large egg, beaten

1 cup (250ml) flour

1/2 tsp (2ml) baking powder

1/4 tsp (1ml) salt

1/2 tsp (2ml) cinnamon

1/4 tsp (1ml) ginger

pinch nutmeg

zest of 1 orange

1/2 cup (50g) chopped walnuts or pecan nuts

Syrup

2/3 cup (150ml) soft brown sugar

2 tsp (10ml) butter

1/3 cup (90ml) water

1 cinnamon quill

1 tsp vanilla essence

pinch of salt

1/4 cup (60ml) brandy

Double the ingredients for a large pudding (12 – 16 portions.  Great to take along to a pot luck dessert table)

(only use good quality brandy – take a tot to test round about now)

1. Pour the boiling water over the chopped dates in a saucepan or microwave dish

2. Heat to boiling point

3. Remove from heat and mix bicarbonate of soda into the mixture – mix well and leave to cool

4. Cream the butter and sugar – beat egg in to make a smooth mixture

5. Sift flour, baking powder and salt over the creamed mixture and fold in

6. Mix in the remaining dates and the nuts – stir in the bicarbonate of soda and date mixture and mix well

7. Ladle into a baking dish … for a small pudding use a 1.5 litre baking dish such as a 23 cm pie plate.  For a larger pudding use a 3 litre baking dish with a base that measures approximately 280mm x 280mm

8. Bake at 180°C for 30 – 40 minutes (small puddings) or 40 minutes (large pudding), or until puddings spring back when pressed at the centre

(time for another tot or so of that good brandy while waiting)

9. Prepare the syrup while the pudding is baking

10. Heat the butter, sugar and water for about 5 minutes

11. Remove the mixture from the heat and stir in the brandy, vanilla and salt

12. Pour the warm syrup over the pudding as soon as it is removed from the oven

13. Serve the pudding hot or cold with cream or ice-cream

 

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2 Comments

Posted by on 19/06/2012 in Food, South Africa

 

Tags: , , , , , , , , , , , ,

2 responses to “Winter Pudding 3

  1. adinparadise

    19/06/2012 at 19:46

    Thanks for the recipe. I’ve saved it. 😉

     
    • paul

      19/06/2012 at 20:19

      the extra tots while baking are tongue in cheek!
      But enjoy the pudding

       

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