BAKED CITRUS & GINGER ROOIBOS PUDDING

INGREDIENTS:

120 g butter 

60 g brown sugar 

50 g castor sugar

2 eggs 

15 ml grated ginger 

2 Tbls orange zest 

120 g self-raising flour 

SAUCE:

50 g brown sugar

180 ml cream 

4 Citrus & Ginger Rooibos teabags 

METHOD:

Preheat oven to 170 degrees C. Line six 150 ml moulds. 

Cream butter and sugars till light and fluffy. 

Add eggs one at a time. Mix till well combined. Add ginger and oranger zest.

Fold in the flour. 

Spoon mixture into moulds. Fill them 3/4 way to the top. 

Bake for 20 minutes. Cool slightly before removing from moulds. 

SAUCE:

Combine all the sauce ingredients into a sauce pan. Slowly bring to the boil and simmer for 2 minutes till the flavors are infused. 

Spoon over upturned cakes.