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.

Ingredients

Caramel Sauce

• 375 ml (1½ cups) brown sugar
• 125 ml (½ cup) butter
• 160 lml (⅔ cup) cream

Rooibos Custard

• 45 ml (3 Tbsp.) Hinds Vanilla Custard Powder
• 45 ml (3 Tbsp.) sugar
• 500 ml (2 cups) milk, divided
• 2 rooibos tea bags

Pineapple Pudding

• 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

Method

1. To prepare the caramel sauce, place the brown sugar, butter and cream into a small saucepan.
2. Bring the ingredients to a boil, whisking until well blended.
3. Simmer for two minutes and set aside.
4. To prepare the custard, mix Hinds Vanilla Custard powder, sugar and 45 ml (3 Tbsp.) of the milk together.
5. Bring the remaining milk to the boil in a saucepan.
6. Remove from the heat and add the rooibos tea bags.
7. Leave to steep for ten minutes and then remove the teabags.
8. Return the milk to the stove and bring to the boil.
9. Pour the custard mix into boiling milk, stirring well until thickened.
10. To prepare the pudding, cut the sponge cake into pieces and arrange in a baking dish that has been sprayed with non-stick spray.
11. Place the Rhodes Quality Pineapple Crush into a large bowl.
12. Add the cream, brown sugar, eggs and egg yolks and whisk well.
13. Pour the custard over the cake.
14. Leave to soak for half and hour.
15. Bake in an oven preheated to 180° for 30-35 minutes or until the custard is set and the top is golden and crispy.
16. Remove from the oven and pour the caramel sauce over the pudding.
17. Serve with the rooibos custard.

Cooking Tip: Substitute fresh white bread instead of sponge cake if preferred.