New Recipe: Sunday spoil: Apple and berry pudding

The duo Lebo and Tebo Ndala from With Love From The Twins created this perfect pudding using the Wild Cherry and Cranberry Rooibos variant.

You’ll need: 3 Granny Smith apples, peeled and chopped; 2 Tbsp lemon juice and zest; 330g castor sugar; 500g frozen mixed berries; 2 eggs, mixed; ½ cup Laager Wild Cherry & Cranberry Rooibos; 1 tsp vanilla; 1 cup plain flour, sifted; 1 tsp baking powder; icing sugar, to dust; thick cream mixed with 1 tsp ground cinnamon, to serve.

How to: 

Preheat oven to 160°C. Place apple, lemon juice and 1 cup sugar, Laager Wild cherry & Cranberry Rooibos tea. Stir for 3 minutes till sugar dissolves. Cool then stir through berries.  

Transfer to a 1.25-litre baking dish.  

Set aside. Place flour, baking powder and remaining sugar in a bowl. Pour egg mix and vanilla into dry ingredients. Whisk well to form a smooth batter. Pour over the fruit, then bake for 30-35 minutes until golden and firm to touch. Dust with icing sugar. Serve with thick cream or ice cream.

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