If there are three things South Africans love it’s pudding, rooibos tea and celebrating the holidays. Rooibos (Red bush) tea is indigenous to South Africa and is a favourite of locals and those around the world in recent world too. With its distinct taste, it has a way of flavouring food to another level. Our Holiday Gingerbread & Rooibos Pudding is a celebration of South African flavours and experiences. It’s the perfect Sunday lunch or celebratory dinner dessert for the whole family.
Cinnamon is a regular ingredient in holiday desserts and this Holiday Gingerbread & Rooibos Pudding. Almonds add some great crunch and makes the pudding look great too. It’s golden, spicy and tastes just like home. If you have a big family or group of friends, this is the recipe for you as it feeds eight people. Creativity is great when you’re a baker trying to create great desserts and this recipe with its rooibos flavour is always welcome.
A great tasting South African dessert, this Holiday Gingerbread & Rooibos Pudding is the way to go this holiday season. Treat yourself and your family.
Holiday Gingerbread & Rooibos Pudding Recipe
Course: DessertCuisine: South AfricanDifficulty: Easy
⅔ loaf sliced white bread
4 tea bags rooibos tea
1 cup hot water
4 large eggs
½ cup butter, melted
1 teaspoon cinnamon
½ teaspoon ginger powder
pinch of salt
4 cups milk
¼ cup dried / crystallised ginger slices (cut into small cubes)
1 cup brown sugar
½ cup flaked almonds (optional)
Preheat oven to 180°C. Butter a 35 x 20 cm roaster or baking pan. Add the rooibos tea bags to the hot water and let steep for 10 minutes.In a large measuring jug, combine the eggs, butter, cinnamon, ginger powder and salt with a whisk. Add in all the milk and mix together. Remove the crusts from the bread and cut the bread slices into halves. Add the first layer of bread into the prepared roaster. Position the bread slices at a 45 degree angle and allow them to overlap with each other. Pour half the rooibos tea over the first layer of bread. Sprinkle half the ginger slices and half of the brown sugar evenly over the bread. Pour half the milk mixture over the first layer, ensuring the bread is well covered. Add the second layer of bread and pour the remaining rooibos tea over the second layer. Sprinkle the remaining ginger slices and brown sugar. Pour the rest of the milk mixture. As an extra topping, add flaked almonds to the top of your bread pudding. Place the pudding in the centre of the oven and bake for 40 minutes. Enjoy warm on it’s own or with custard.
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