Sunday spoil: Apple and berry pudding

There are so many recipes that you could switch up and infuse a lovely Rooibos flavour into ... And this fruity dessert is the perfect example.

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.

* Recipe & image by

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