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Ingredients

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Method:

  • JOKO 100% Pure Rooibos 200 x 2 g Envelopes
    JOKO 100% Pure Rooibos 200 x 2 g Envelopes
    44 g
    Added to cart: JOKO 100% Pure Rooibos 200 x 2 g Envelopes
  • Full cream milk 500 ml
  • CARTE D’OR Multi-purpose Hot Pudding Mix
    CARTE D’OR Multi-purpose Hot Pudding Mix
    1 kg
    Added to cart: CARTE D’OR Multi-purpose Hot Pudding Mix
  • Vinegar 10 ml
  • 1 Egg (beaten)
  • Cream 600 ml
  • Brown sugar 185 g

Preparation

  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.

Ingredients

+

Preparation