Tipsy Tart, a beloved South African dessert, has been a staple in many kitchens for decades. Also known as Cape Brandy Pudding, this sweet treat has a rich history that dates back to the 1960s. According to food enthusiast Tony Jackman, the dessert was featured in SJA de Villiers' Cook and Enjoy it/Kook en Geniet, a popular cookbook that included the original recipe with equal quantities of walnuts and dates, and half a cup of brandy in the syrup.
The origins of Tipsy Tart can be traced back to Lesley Faull, a founder of the Silwood Kitchen cookery academy, who grew up in Natal and learned to make the dessert from her Irish mother. Faull later included a recipe for "Old Cape Brandy Pudding" in her 1970 cookbook, Cookery in Southern Africa, Traditional and Today, which differed slightly from the original recipe. The name change to Cape Brandy Pudding was reportedly due to a sponsorship deal with Oude Meester brandy.
Tony Jackman, a well-known food writer, recently decided to put his own spin on the classic recipe. He added orange zest and juice, as well as golden brown sugar, to create a unique flavor profile. Jackman's version of Tipsy Tart was a hit at a recent cooking weekend at the Karoo Art Hotel in Barrydale, with many attendees praising it as the best dish of the weekend.
Jackman's recipe for Tipsy Tart includes a combination of pecan nuts, medjool dates, bicarbonate of soda, and spices, topped with a brandy syrup made with golden brown sugar, muscovado sugar, and orange juice. The dessert is baked in two 22cm pie dishes and serves as a perfect treat for special occasions.
According to Jackman, the key to making a great Tipsy Tart is to use finely chopped nuts and dates, which creates a lighter and more refined texture. He also notes that there are two schools of thought when it comes to the coarseness of the nuts and dates, with some preferring a coarser texture.
Jackman's Tipsy Tart recipe is a testament to the versatility of this classic dessert. By adding a few simple ingredients, he has created a unique and delicious twist on a traditional favorite. The recipe is available for those who want to try their hand at making this beloved South African dessert.
The story of Tipsy Tart serves as a reminder of the rich culinary heritage of South Africa. This classic dessert has been enjoyed by generations of South Africans, and its evolution over the years is a testament to the country's diverse cultural influences. As a dessert that is deeply rooted in South African cuisine, Tipsy Tart continues to be a beloved treat that brings people together.
Key points
- Tony Jackman's version of Tipsy Tart features the addition of orange zest and juice, as well as golden brown sugar, to create a unique flavor profile.
- The origins of Tipsy Tart can be traced back to Lesley Faull, who included a recipe for "Old Cape Brandy Pudding" in her 1970 cookbook.
- Jackman's recipe for Tipsy Tart serves as a perfect treat for special occasions, with its combination of pecan nuts, medjool dates, and brandy syrup.
