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Baked citrus and Rooibos pudding


Baked Citrus and Ginger Rooibos Pudding

Ingredients 11
Servings 6
Time 10 min

Ingredients

  • 120
    g
    butter
  • 60
    g
    brown sugar
  • 50
    g
    castor sugar
  • 2
    eggs
  • 15
    ml
    grated ginger
  • 2
    Tbs
    orange zest
  • 120
    g
    self-raising flour
  • SAUCE
  • 50
    g
    brown sugar
  • 180
    ml
    cream
  • 4
    citrus & ginger green rooibos teabags
 

Method

20 min
 

Preheat oven to 170 degrees C. Line six 150 ml moulds. Cream butter and sugars till light and fluffy. Add eggs one at a time. Mix till well combined. Add ginger and orange zest. Fold in the flour.

Spoon mixture into moulds. Fill them 3/4 way to the top. Bake for 20 minutes. Cool slightly before removing from moulds.


SAUCE


Combine all the sauce ingredients into a sauce pan. Slowly bring to the boil and simmer for 2 minutes until the flavours are infused. Remove teabags from sauce. Spoon over upturned cakes. 


Printed with permission from Laager Rooibos 

 

Read more on: rooibos  |  desserts  |  recipes  |  puddings  |  baking
 

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