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Baked Citrus & Ginger Laager Rooibos Pudding

INGREDIENTS:

120 g Butter
60 g Brown sugar
50 g Castor sugar
15 ml   Ginger, grated
2 TBSP   Orange zest
120 g   Self-raising flour

SAUCE:

50 g Brown sugar
180 ml Cream
4 Laager Citrus & Ginger Rooibos flavoured teabags

METHOD:

  1. Preheat oven to 170 degrees C. Line six 150 ml moulds.
  2. Cream butter and sugars until light and fluffy.
  3. Add eggs one at a time, mix until well combined, then add ginger and orange zest.
  4. Fold in the flour.
  5. Spoon mixture into moulds - fill them 3/4 way to the top.
  6. Bake for 20 minutes.
  7. Allow to cool slightly before removing from moulds.
  8. Serve immediately. Serves 6

SAUCE:

  1. Combine all the sauce ingredients in a sauce pan, then slowly bring to the boil and simmer for 2 minutes until the flavours are infused.
  2. Spoon over upturned cakes.
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