Simple to prepare, this baked pudding is deliciously soft and subtly sweet. Drenched in caramel sauce and served with a rooibos flavoured custard, it is a winter decadence.
- 375 ml (1½ cups) brown sugar
- 125 ml (½ cup) butter
- 160 lml (⅔ cup) cream
- 45 ml (3 Tbsp.) Hinds Vanilla Custard Powder
- 45 ml (3 Tbsp.) sugar
- 500 ml (2 cups) milk, divided
- 2 rooibos tea bags
- 300 g prepared vanilla sponge cake (see cooking note)
- 1 x 432 g can Rhodes Quality Pineapple Crush in Light Syrup, drained
- 500 ml (2 cups) cream
- 250 ml (1 cup) brown sugar
- 2 eggs
- 2 egg yolks
- To prepare the caramel sauce, place the brown sugar, butter and cream into a small saucepan.
- Bring the ingredients to a boil, whisking until well blended.
- Simmer for two minutes and set aside.
- To prepare the custard, mix Hinds Vanilla Custard powder, sugar and 45 ml (3 Tbsp.) of the milk together.
- Bring the remaining milk to the boil in a saucepan.
- Remove from the heat and add the rooibos tea bags.
- Leave to steep for ten minutes and then remove the teabags.
- Return the milk to the stove and bring to the boil.
- Pour the custard mix into boiling milk, stirring well until thickened.
- To prepare the pudding, cut the sponge cake into pieces and arrange in a baking dish that has been sprayed with non-stick spray.
- Place the Rhodes Quality Pineapple Crush into a large bowl.
- Add the cream, brown sugar, eggs and egg yolks and whisk well.
- Pour the custard over the cake.
- Leave to soak for half and hour.
- Bake in an oven preheated to 180° for 30-35 minutes or until the custard is set and the top is golden and crispy.
- Remove from the oven and pour the caramel sauce over the pudding.
- Serve with the rooibos custard.
Cooking Tip: Substitute fresh white bread instead of sponge cake if preferred.