WHAT’S COOKING: The rich story of Tipsy Tart, aka Cape Brandy Pudding, updated

Tipsy Tart, also known as Cape Brandy Pudding, is a beloved South African pudding that originated during a cooking weekend at the Karoo Art Hotel in Barrydale. This traditional recipe, which calls for equal quantities of walnuts and dates, is finished with a brandy syrup. The pudding is a staple in South African cuisine, and its popularity remains strong, even among those who prefer classic recipes.

The origin of the pudding can be traced back to Lesley Faull, founder of the Silwood Kitchen cookery academy, who learned the recipe from her mother, an Irish-descended woman who often made puddings. Faull's mother then passed down the recipe to Silwood's PR officer, Mervyn Morgan, who shared it with the public.

When Faull's stepsister, Dos, created her Tipsy Tart recipe, she suggested changing the name to Cape Brandy Pudding, in honor of the sponsor, Oude Meester brandy. This name change gave the pudding the appearance of an "old Cape" dessert, making it a classic that has been cherished for generations.

To bring a modern touch to this timeless recipe, two additional elements were added: orange and golden brown sugar, as well as a hint of muscovado sugar in the sauce. These additions provide a fresh twist to the traditional recipe without altering its core essence. The orange zest is added to the sauce, while the juice is reserved for pouring over the tart.

For those who prefer a more traditional version, the recipe can be adjusted by using caster sugar instead of golden brown sugar and removing the orange zest. Regardless of the variations, this delightful pudding is sure to please anyone who enjoys a taste of South African culinary history.