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.
Place the sugar, flour and baking powder in a bowl and combine.
Add the butter, egg, Laager Rooibos milk and syrup, then whisk until lump-free. Pour batter into baking pan.
SAUCE:
Boil the kettle and then make 500 ml of Laager Rooibos tea. Set aside and allow to cool.
Whisk the sugar and cornflour together in a separate mixing bowl.
Sprinkle the cornflour and sugar on top of the batter then you slowly pour the tea on top of the batter.
Bake for 40 minutes or until a skewer comes out clean after its been inserted.
To serve, spoon extra sauce from the bottom of the baking dish over the pudding and serve with ice cream.
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.
Place the sugar, flour and baking powder in a bowl and combine.
Add the butter, egg, Laager Rooibos milk and syrup, then whisk until lump-free. Pour batter into baking pan.
SAUCE:
Boil the kettle and then make 500 ml of Laager Rooibos tea. Set aside and allow to cool.
Whisk the sugar and cornflour together in a separate mixing bowl.
Sprinkle the cornflour and sugar on top of the batter then you slowly pour the tea on top of the batter.
Bake for 40 minutes or until a skewer comes out clean after its been inserted.
To serve, spoon extra sauce from the bottom of the baking dish over the pudding and serve with ice cream.
{"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
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