Orange Baked Pudding with Rooibos and Star Anise custard

Ingredients

Method

In a mixing bowl, cream the eggs and sugar together, then melt the butter and add the butter, salt, apricot jam and orange zest to the egg mixture. Dissolve the bicarb into the milk, now sift the flour into the egg mixture and combine then add the milk with bicarb to make a batter. Line a baking dish or individual molds with butter or spray and cook, then spoon your batter mix into the dish. Bake at 175 for 20minutes if in single serving molds and 30min if in a large oven dish, double check with a skewer if the batter is cooked through by inserting a skewer into the pudding if the skewer comes out clean then it is cooked.

Combine all the ingredients for the sauce in a small pot and bring to the boil, whilst the pudding is still hot, drenched the sauce over the pudding until it does not absorb any more of the sauce. Set aside the pudding, then reduce the left over sauce till thick and serve with you pudding.