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Cape Brandy Pudding

The Cape’s favourite pudding, the sister to malva pudding. Also know as Tipsy Tart, our version has a non-alcoholic solution.



  • 250 g pitted dates, chopped
  • 5 ml (1 tsp) bicarbonate of soda
  • 250 ml (1 cup) boiling water
  • 125 g (125 ml) butter, softened
  • 100 g (125 ml) sugar
  • 100g (65 ml) Rhodes Quality Apricot Jam
  • 2 eggs
  • 240 g (2 cups) cake flour
  • 5 ml (1 tsp) baking powder
  • 1 ml (¼ tsp) salt
  • 100 g walnuts, lightly roasted and chopped


  • 250 g sugar
  • 15 ml (1 Tbsp) butter
  • 190 ml (¾ cup) water
  • 5 ml (1 tsp) vanilla essence
  • a pinch salt
  • 125 ml (½ cup) brandy or substitute with Rhodes Quality Apple 100% Fruit Juice
  • to serve: whipped cream


  1. Place the chopped dates in a bowl.
  2. Add the bicarbonate of soda and pour over the boiling water.
  3. Allow to soak and cool.
  4. Cream the butter, sugar and Rhodes Quality Apricot Jam until creamy.
  5. Add the eggs one at a time and mix well.
  6. Sift together the flour, baking powder and salt.
  7. Beat into the butter.
  8. Pour in the soaked dates with the water and beat well.
  9. Stir in the nuts.
  10. Spoon the batter into a baking dish that has been sprayed with non-stick spray.
  11. Bake the pudding in an oven that has been preheated to 180° for 40 minutes or until firm to the touch.
  12. To make the sauce, heat the sugar, butter and water over medium heat and stir until the sugar is dissolved.
  13. Stir in the vanilla, salt and brandy (or Rhodes Quality Apple 100% Fruit Juice) and once the sauce is warmed through remove from the heat.
  14. Pour the brandy syrup over the hot pudding straight from the oven.
  15. Serve hot, with whipped cream.

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