CAPE BRANDY TART (also known as Tipsy Tart) Recipe
Traditional South African Pudding.
Light and delicious.
Freezes beautifully so you can always have a pudding on hand.
Ingredients
- 250g dates - stoned ( pips removed)
- 5 ml Bicarbonate of Soda
- 250 ml boiling water
- 125g margarine or butter
- 250 ml castor sugar
- 2 eggs beaten
- 375 ml cake flour
- 5 ml Baking Powder
- 3 ml salt
- 100g pecan or walnuts chopped (optional)
Directions
- Cut up dates and divide into 2 equal portions.
- Add bicarb and boiling water to one half, mix well and set aside to cool.
- Cream margarine and sugar, add beaten eggs and mix well.
- Sieve dry ingredients and fold into margarine mixture.
- Add second portion of dates, together with nuts if you are using them and mix well.
- Stir in the date and bicarb mixture and mix thoroughly.
- Turn batter into two greased foil (or other) tart plate 22cm in size.
- Bake in preheated oven at 180/360 for 40 - 50 minutes or until skewer inserted comes out clean.
- NOTE:
- SYRUP must be poured over the hot tarts as soon as they come out of the oven.
- 370 ml castor sugar
- 250 ml water
- 15g margarine or butter
- 5 ml vanilla essence
- 190 ml South African Brandy
- Heat sugar, margarine/butter and water together until sugar has dissolved.
- Remove from the heat and stir in Brandy and vanilla essence.
- Pour over hot tarts
- Serve at room temperature with freshly whipped thick cream or vanilla ice cream.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 187g | |
| Recipe makes 6 servings | |
| Calories 560 | |
| Calories from Fat 218 | 39% |
| Total Fat 25.02g | 31% |
| Saturated Fat 4.22g | 17% |
| Trans Fat 3.1g | |
| Cholesterol 62mg | 21% |
| Sodium 885mg | 37% |
| Potassium 388mg | 11% |
| Total Carbs 82.01g | 22% |
| Dietary Fiber 4.3g | 14% |
| Sugars 48.96g | 33% |
| Protein 6.41g | 10% |
