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Member recipe

Tipsy Tart

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Serves 12

Great South African Pudding/Tart. Made it many times and it's always been a hit and the recipe asked for. Great for a braai and serve with Ice Cream.

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  • For the Tart:
  • 3/4 Cup of Roughly Chopped & Pitted Dates
  • 3/4 Cup of Granulated Sugar
  • 1 tsp of Bicarb of Soda
  • 1 1/4 Cups of Plain Flour
  • 1 Large Egg Beaten
  • 3/4 cup of Boiling water
  • 2 Tbsp Margarine
  • 1 Tbsp Tepid Water
  • 2 tsp Baking Powder
  • 1/2 cup roughly chopped Walnuts and Peacan nuts mixed
  • 1/2 tsp of salt
  • For the Syrup:
  • 3/4 Cup of Water
  • 1 1/4 Cup of Granulated Sugar
  • 1 tsp of Vanilla Essence [ use a good one!]
  • 4 Tbsp of Margarine
  • 1/2+ Cup of good Brandy [ Klipdrift ]


    1. Put 1/2 the dates, boiling water, sugar and marge into a large pan and bring to the boil for 3-4mins. Remove from the heat.
    2. Mix the bi-carb with the tepid water and add to the date mix, it should froth up. Now sift the flour and baking powder into the mix and add the rest of the dates and the nuts. Gently blend in the egg. Continue blending until all the ingredients are well mixed together
    3. Put mixture into a large square dish [ I use a 10" sqr dish 2 1/2" in depth and it's perfect ] and bake at 180C for about 40mins. Meanwhile make the syrup!
    4. The Syrup! Boil all the ingredients except the brandy for 2-3 mins just before you take the Tart out of the oven. When you take the tart out of the oven poke it with a knitting needle or such to make holes in the tart all over. Mix the brandy with the Syrup and immediately pour slowly over the tart letting the fluid settle into the holes and around the sides of the dish. Be careful not to splash over the sides [ Such a waste of good brandy!]
    5. Leave to cool a little so the the syrup can dissolve into the tart and then serve with Ice Cream

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