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.
Back to What’s Brewing?
{"id":383586861165,"title":"Baked Citrus \u0026amp; Ginger Laager Rooibos Pudding","created_at":"2019-12-05T07:14:55+02:00","body_html":"\u003cp\u003e\u003cstrong\u003eINGREDIENTS:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv class=\"table-responsive\"\u003e\n\u003ctable class=\"table incr-tb\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e120 g\u003c\/td\u003e\n\u003ctd\u003eButter\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e60 g\u003c\/td\u003e\n\u003ctd\u003eBrown sugar\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e50 g\u003c\/td\u003e\n\u003ctd\u003eCastor sugar\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e15 ml  \u003c\/td\u003e\n\u003ctd\u003eGinger, grated\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e2 TBSP  \u003c\/td\u003e\n\u003ctd\u003eOrange zest\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e120 g  \u003c\/td\u003e\n\u003ctd\u003eSelf-raising flour\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch4\u003eSAUCE:\u003c\/h4\u003e\n\u003ctable class=\"table incr-tb\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e50 g \u003c\/td\u003e\n\u003ctd\u003eBrown sugar\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e180 ml \t\u003c\/td\u003e\n\u003ctd\u003eCream\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e4 \u003c\/td\u003e\n\u003ctd\u003eLaager Citrus \u0026amp; Ginger Rooibos flavoured teabags\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\n\u003cp\u003e\u003cstrong\u003eMETHOD:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003ePreheat oven to 170 degrees C. Line six 150 ml moulds.\u003c\/li\u003e\n\u003cli\u003eCream butter and sugars until light and fluffy.\u003c\/li\u003e\n\u003cli\u003eAdd eggs one at a time, mix until well combined, then add ginger and orange zest.\u003c\/li\u003e\n\u003cli\u003eFold in the flour.\u003c\/li\u003e\n\u003cli\u003eSpoon mixture into moulds - fill them 3\/4 way to the top.\u003c\/li\u003e\n\u003cli\u003eBake for 20 minutes. \u003c\/li\u003e\n\u003cli\u003eAllow to cool slightly before removing from moulds.\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eServe immediately. Serves 6\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\n\u003cp\u003e\u003cstrong\u003eSAUCE:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003eCombine all the sauce ingredients in a sauce pan, then slowly bring to the boil and simmer for 2 minutes until the flavours are infused.\u003c\/li\u003e\n\u003cli\u003eSpoon over upturned cakes.\u003c\/li\u003e\n\u003c\/ol\u003e","blog_id":46179450989,"author":"joekels Admin","user_id":35987849325,"published_at":"2019-12-05T07:13:00+02:00","updated_at":"2019-12-05T07:14:55+02:00","summary_html":"","template_suffix":null,"handle":"baked-citrus-amp-ginger-laager-rooibos-pudding","tags":"What’s Brewing","image":{"created_at":"2019-12-05T07:14:55+02:00","alt":"","width":1200,"height":628,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0073\/9734\/3341\/articles\/img2.jpg?v=1575522895"}} articles/img2.jpg