Notice: All online orders will be dispatched from Joekels head office, shipment 5-7 days depending on location. As a food and beverage company, we are mandated to continue production through the lockdown, ensuring that your favourite Joekels brands will be available instore nationwide subject to stock and store ranging. We carry the global FSSC22000 safety and quality certification, giving you peace of mind that all our products are packed under strict guidelines. We are also taking all precautions to ensure the safety of our factory staff at this time, and are really grateful to them that they are assisting us in continuing to supply the public with their favourite tea brands .

Self-Saucing Laager Rooibos Butterscotch Pudding


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



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