We South Africans have a unique fondness for brandy, although not always the kind that’s aged to perfection and sipped slowly from delicate glasses. It’s no wonder the nostalgic twist of brandy has found its way into one of South Africa’s best-loved desserts: the classic Cape Brandy Pudding, also known as dadelpoeding (Afrikaans for date pudding) or tipsy tart. Despite its name, it’s not actually a tart, but the syrup-infused dessert can indeed leave you a bit tipsy if you overindulge!

This decadent treat is thought to have originated from the early Cape Malay community, whose recipes often included dried fruits, spices, and rich flavours. Dates, a key ingredient, were a staple among Cape Malay settlers, who incorporated them into both sweet and savoury dishes. This influence combined with the Afrikaner tradition of baking, resulting in a dessert that’s as unique as it is indulgent.

Ingredients

For the pudding:

• 200g dates, pitted and chopped
• 1 tsp bicarbonate of soda
• 250ml boiling water
• 60g unsalted butter, softened
• 150g caster sugar
• 2 large eggs
• 250ml plain flour
• 1 tsp baking powder
• 75g walnuts, chopped
• 1 tsp vanilla extract

For the Brandy syrup:

• 125ml brandy
• 125ml water
• 150g caster sugar
• 1 tbsp unsalted butter

Method

1. Preheat your oven to 180°C (160°C fan) or gas mark 4. Grease a baking dish or deep oven-proof dish (roughly 20cm square) and set aside.
2. In a bowl, combine the chopped dates with bicarbonate of soda. Pour over the boiling water, stir, and leave to soak for about 10 minutes. This helps soften the dates and enhances their natural sweetness.
3. In a large mixing bowl, cream together the softened butter and caster sugar until light and fluffy. Beat in the eggs, one at a time, ensuring each egg is well incorporated. Add the vanilla extract.
4. Sift in the flour and baking powder, folding gently until the mixture is smooth. Add the soaked date mixture (including the liquid) and chopped walnuts, folding until evenly mixed. Pour the batter into the prepared baking dish.
5. Bake for 30-35 minutes or until a skewer inserted into the centre comes out clean.
6. In a small saucepan, combine the brandy, water, caster sugar, and butter. Heat over medium heat until the sugar dissolves and the mixture begins to bubble. Allow it to simmer gently for 5 minutes, stirring occasionally.
7. As soon as the pudding comes out of the oven, prick it all over with a fork or skewer, then pour the warm brandy syrup over the top. Let it soak in, allowing the rich syrup to infuse the pudding fully.
8. Serve the Cape Brandy Pudding warm, with a side of whipped cream, custard, or vanilla ice cream.