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  1. Method:

    • Pre-heat oven to 180 °C. Grease a baking tray.
    • Place 10 Joko Rooibos teabags and milk in a pot, bring to the boil. Remove from heat and chill. Remove teabags from the pot.
    • Combine the Carte d’Or Multi-purpose Hot Pudding Mix and the chilled liquid in a bowl. Using an electric mixer with whisk attachment, beat for 1 minute until combined. Add vinegar and egg and whisk for a further 3 minutes on medium speed.
    • Pour into baking tray and bake for 25–30 minutes.
    • Combine cream, 12 Joko Rooibos teabags and brown sugar together. Bring to the boil until syrup consistency is reached.
    • As the pudding comes out of the oven, prick with a skewer and pour hot sauce over the pudding.