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.

Preparation time : 10 min Cooking time : 20 min Servings : 6
  • 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