Self-Saucing Laager Rooibos Butterscotch Pudding

Ingredients:

For Pudding:

150 g Dark brown sugar
185 g Flour
2 ½ tsp Baking powder
100 g Butter
1 Egg
125 ml Laager Rooibos-infused milk
4 TBSP Golden syrup

For Sauce:

150 g Dark brown sugar
2 TBSP Cornflour
500 ml Laager Rooibos tea

To Serve:

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

 

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{"id":384649363565,"title":"Self-Saucing Laager Rooibos Butterscotch Pudding","created_at":"2020-05-04T10:03:26+02:00","body_html":"\u003cp\u003e\u003cstrong\u003eIngredients: \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFor Pudding: \u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv class=\"table-responsive\"\u003e\n\u003cdiv class=\"scrollable-wrapper\"\u003e\n\u003ctable class=\"table incr-tb\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e150 g\u003c\/td\u003e\n\u003ctd\u003eDark brown sugar\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e185 g\u003c\/td\u003e\n\u003ctd\u003eFlour\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e2 ½ tsp\u003c\/td\u003e\n\u003ctd\u003eBaking powder\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e100 g\u003c\/td\u003e\n\u003ctd\u003eButter\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e1\u003c\/td\u003e\n\u003ctd\u003eEgg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e125 ml\u003c\/td\u003e\n\u003ctd\u003eLaager Rooibos-infused milk\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e4 TBSP\u003c\/td\u003e\n\u003ctd\u003eGolden syrup\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eFor Sauce: \u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv class=\"table-responsive\"\u003e\n\u003cdiv class=\"scrollable-wrapper\"\u003e\n\u003ctable class=\"table incr-tb\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e150 g\u003c\/td\u003e\n\u003ctd\u003eDark brown sugar\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e2 TBSP\u003c\/td\u003e\n\u003ctd\u003eCornflour\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e500 ml\u003c\/td\u003e\n\u003ctd\u003eLaager Rooibos tea\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eTo Serve: \u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv class=\"table-responsive\"\u003e\n\u003cdiv class=\"scrollable-wrapper\"\u003e\n\u003ctable class=\"table incr-tb\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e2 scoops\u003c\/td\u003e\n\u003ctd\u003eIceCream flavour of your choice\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003ePre-heat oven to 180°C.\u003c\/li\u003e\n\u003cli\u003eGrease a 6 cup baking pan with butter.\u003c\/li\u003e\n\u003cli\u003ePlace 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.\u003c\/li\u003e\n\u003cli\u003ePlace the sugar, flour and baking powder in a bowl and combine.\u003c\/li\u003e\n\u003cli\u003eAdd the butter, egg, Laager Rooibos milk and syrup, then whisk until lump-free. Pour batter into baking pan.\u003c\/li\u003e\nSAUCE:\n\u003cli\u003eBoil the kettle and then make 500 ml of Laager Rooibos tea. Set aside and allow to cool.\u003c\/li\u003e\n\u003cli\u003eWhisk the sugar and cornflour together in a separate mixing bowl.\u003c\/li\u003e\n\u003cli\u003eSprinkle the cornflour and sugar on top of the batter then you slowly pour the tea on top of the batter.\u003c\/li\u003e\n\u003cli\u003eBake for 40 minutes or until a skewer comes out clean after its been inserted.\u003c\/li\u003e\n\u003cli\u003eTo serve, spoon extra sauce from the bottom of the baking dish over the pudding and serve with ice cream.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e \u003c\/p\u003e","blog_id":46179450989,"author":"Duncan Colville","user_id":35987849325,"published_at":"2020-05-04T10:01:00+02:00","updated_at":"2020-05-05T10:29:43+02:00","summary_html":"","template_suffix":null,"handle":"self-saucing-laager-rooibos-butterscotch-pudding","tags":"Rooibos Recipes, Rooibos Tea, Twins Recipes","image":{"created_at":"2020-05-04T10:03:26+02:00","alt":"","width":1200,"height":628,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0073\/9734\/3341\/articles\/butters.jpg?v=1588579406"}} articles/butters.jpg