Baked citrus and Rooibos pudding
For the perfect ending to a delectable family meal, you have to try this zesty – and just a bit decadent – Christmas pudding.
- 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
- 50 g brown sugar
- 180 ml cream
- 4 citrus & ginger green rooibos teabags
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.
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