Holiday Gingerbread & Rooibos Pudding

If there are three things South Africans love it is pudding, rooibos tea and celebrating the holidays. Rooibos tea is indigenous to South Africa and is a favourite of locals and those around the 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 make 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

5 from 1 vote

Recipe by Lindsay Samuels Course: DessertCuisine: South AfricanDifficulty: Easy

Servings

8

servings

Prep time

20

minutes

Cooking time

40

minutes

Total time

1

hour 

Ingredients

• ⅔ loaf ⅔ sliced white bread

• 4 tea bags 4 rooibos tea

• 1 cup 1 hot water

• 4 large 4 eggs

• ½ cup ½ butter, melted

• 1 teaspoon 1 cinnamon

• ½ teaspoon ½ ginger powder

• pinch of salt

• 4 cups 4 milk

• ¼ cup ¼ dried/crystallised ginger slices (cut into small cubes)

• 1 cup 1 brown sugar

• ½ cup ½ flaked almonds (optional)

Method

• 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 its own or with custard.

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