|500 ml||milk — full cream|
|160 ml||brown sugar|
|15 ml||Robertson's vanilla essence|
|5||rooibos — tea bags|
|30 ml||salted butter|
|10||white bread slices — crusts removed|
|30 ml||smooth apricot jam|
|125 ml||amarula liqueur|
|30 ml||brown sugar|
|5 ml||Robertson's vanilla essence|
For the ice cream, prepare your ice cream maker as per manufacturer’s instructions.
Combine the milk, cream, sugar and vanilla essence in a pot over medium heat.
Bring it up to a boil, add the tea bags, cover with a lid and remove the pot from the heat.
Allow it to steep for at least 30 mins or until the mixture is cool.
Remove the tea bags and churn the ice cream for 20-30 mins.
Transfer to a freezer-friendly container and freeze for at least 2-3 hours until set.
For the bread and butter pudding, pre heat the oven to 180°C and butter a 25cm round baking dish.
Spread the butter over each of the bread slices.
Spread the apricot jam on top.
Cut each slice into 3 batons.
Arrange the bread in the buttered dish.
Combine the cream, Amarula, sugar, vanilla and eggs and whisk until smooth.
Pour it over the bread and bake, 25-30 mins until golden.
Serve the pudding warm topped with the rooibos tea ice cream.
TIP: If pressed for time, simply replace the homemade ice cream with good quality store bought vanilla bean ice cream.