Self-Saucing Laager Rooibos Butterscotch Pudding

Ingredients - For the Pudding

150g Dark Brown Sugar

185g Flour

2 1/2 tsp Baking powder

100g Butter

1 Egg

125ml Laager Rooibos-infused Milk

4 TBSP Golden syrup

Ingredients - For Saurce

150g Dark Brown Sugar

2 TBSP Cornflour

500ml Laager Rooibos tea

Ingredients - For Serve

2 Scoops Ice Cream flavour of your choice

Method

1. Pre-heat oven to 180°C.
2. Grease a 6 cup baking pan with butter.
3. Place 4 - 6 Laager Rooibos teabags in a saucepan with the milk and simmer for 3-4 minutes to infuse, then strain the milk, remove teabags and set aside to cool.
4. Place the sugar, flour and baking powder in a bowl and combine.
5. Add the butter, egg, Laager Rooibos milk and syrup, then whisk until lump-free. Pour batter into baking pan.

Method - Sauce

1. Boil the kettle and then make 500 ml of Laager Rooibos tea. Set aside and allow to cool.
2. Whisk the sugar and cornflour together in a separate mixing bowl.
3. Sprinkle the cornflour and sugar on top of the batter then you slowly pour the tea on top of the batter.
4. Bake for 40 minutes or until a skewer comes out clean after its been inserted.
5. To serve, spoon extra sauce from the bottom of the baking dish over the pudding and serve with ice cream.