Serves: 4 people
Prepatation: 30 minutes
INGREDIENTS
Pudding:
- 25ml butter
- 1 cup castor sugar
- 2 eggs
- 20ml fine apricot jam
- 5ml Bicarbonate of Soda
- 125ml Rooibos & Vanilla tea (made with 3 teabags)
- 250ml cake flour
- 2ml salt
- 5ml Vinegar
Rooibos Sauce:
- 185ml brown sugar
- 250ml cream
- 125g butter
- 125ml Strong rooibos
HOW TO MAKE IT
1- Pre-heat oven to 180 C and grease ovenproof dish.
2- Cream butter and sugar together. Add the whole eggs one at a time, beating well after each addition. Beat the mixture until light and fluffy. Add the jam.
3- Stir the baking soda with warm Rooibos and stir it into the egg mixture.
4- Sift the flour and salt together and fold into the egg mixture. Lastly, stir in the vinegar.
5- Pour the mixture into the prepared pan or dish and bake for 45 minutes or until done.
Rooibos Sauce:- Place all the ingredients for the cream sauce in a small saucepan and heat over low heat.
– Stir until the butter has melted and the sugar is dissolved.
– Pour the warm sauce over warm pudding.