Ann Uys’s Tipsy Tart Recipe
Photograph by Christine De Vuono of Guelph, Ontario
This print of a photograph is from one of Ann’s well-used, hand written and sometimes illegible recipe books.
Ann was a wonderful cook and baker, and experimented and prepared dishes that were regarded as being exotic well before they were known in the market. This was even more remarkable, as she came from a very privileged up-bringing, and claimed that she didn’t even know how to boil water when she got married.
“Tipsy Tart” – also known, more appropriately as Cape Brandy Pudding and arguably South Africa’s national dessert, is a family favourite, and continues to be made for parties, dinner occasions and family get togethers both in Canada and South Africa. Although one of many wonderful and delicious desserts and “sweets” Ann often made, this recipe achieved both local and international acclaim. It was the recipe used by the “Woolies” product-developers to develop the Woolworths (Princess) Tipsy Tart, launched commercially in 1978, where it was a top seller for many years. In the mid 1980’s Marks & Spencer - UK - used the recipe to introduce their “Tipsy Pudding”, which was sold world-wide in their chain of stores.
(The origins of this recipe are unknown, which was unusual, as Ann was meticulous in acknowledging the source of her recipes in her cookbooks).
Alongside the Tipsy Tart recipe, are 2 “chits”, which was often her habit when collecting recipes from her “Bridge girl-friends” and other acquaintances! One dated 1981 is a used Standard Bank deposit slip (R10), which has a recipe for Guinea Fowl on the front and back. The other is a 1985 Pick ‘n Pay (supermarket) receipt with a Chocolate Mousse cake recipe scribbled on it.