Cape Brandy Pudding

Serves 10

Commonly called “Tipsy Tart” because we believe some chefs added a wee bit too much Brandy!



  • 250g packet stoned dates, diced
  • 1 cup (250ml) boiling water
  • 1 teaspoon (5ml) bicarbonate of soda
  • 100g butter, at room temperature
  • 1 cup (250ml) castor sugar
  • 1 extra large egg, at room temperature
  • 1 ¼ cups (312ml) flour
  • pinch salt
  • ½ teaspoon (2.5ml) baking powder
  • ½ cup (125ml) chopped pecan nuts


  • ¾ cup (187ml) sugar
  • ¾ cup (187ml) water
  • 1 tablespoon (15ml) butter
  • 1 teaspoon (5ml) vanilla essence
  • ½ cup (125ml) brandy, sherry or orange juice



  • Sprinkle bicarbonate of soda over dates.
  • Pour the boiling water over the dates. Leave to cool
  • Cream the butter and sugar in a mixing bowl. (In winter first rinse the mixing bowl with hot water and dry).
  • When the butter mixture is light and creamy, gradually beat in the egg.
  • Sift the dry ingredients 2 or 3 times. Alternatively fold the dry ingredients and the date mixture into the creamed mixture, using a metal spool.
  • Pour into a greased 25cm pie dish or cake tin.
  • Bake at 180C (350F) for 45 minutes until dark brown and done.


Prepare the sauce and pour over the hot tart

  • Bring the sugar, water and butter to the boil.
  • Remove from the heat and add the vanilla and brandy.
  • Pour the warm sauce over the hot cake. Leave to cool.
  • Cut the tart into equal portions.

Serve tart with cream or with custard