Rooibos Tea Pudding With Apple Compote And Cinnamon

Name: Rooibos Tea Pudding With Apple Compote And Cinnamon Crumble
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 sheets gelatin or 2 tbsp powdered gelatin; 1 None rooibos tea bag; 1/2 cup heavy cream; 3/4 cup sour cream; 1/2 lb apples, peeled, cored and diced, plus extra slices brushed with lemon juice, to decorate; 1 tbsp granulated sugar; 1 tsp vanilla extract; 1 tbsp lemon juice; 2 tsp cinnamon; 5 tbsp apple juice; 1/2 cup all-purpose flour; 2 tbsp butter

Servings: persons

2 sheets gelatin or 2 tbsp powdered gelatin
1 None rooibos tea bag
1/2 cup heavy cream
3/4 cup sour cream
1/2 lb apples, peeled, cored and diced, plus extra slices brushed with lemon juice, to decorate
1 tbsp granulated sugar
1 tsp vanilla extract
1 tbsp lemon juice
2 tsp cinnamon
5 tbsp apple juice
1/2 cup all-purpose flour
2 tbsp butter

1
Bloom gelatin in 3 tbsp cold water for 10 mins. Meanwhile, steep rooibos tea bag in 1 cup boiling water for 3 mins. Remove tea bag, add bloomed gelatin and stir until dissolved. Let cool to room temperature. Whisk heavy cream to soft peaks. Add sour cream the gradually add rooibos mixture. Divide between 4 serving glasses and chill for 1-4 hours until set.
2
For the apple compote, place diced apples, sugar, vanilla extract, lemon juice and 1 tsp cinnamon in a saucepan and heat, stirring, for 2-3 mins. Add apple juice and continue to cook until apples start to soften. Remove from heat and allow to cool for 30 mins.
3
Meanwhile, preheat oven to 325u00b0F. For the crumble topping, place flour, remaining cinnamon and butter in a large bowl. Mix until crumbly. Scatter over a parchment-lined baking sheet and bake for 15-20 mins. Remove from heat and allow to cool for 20 mins.
4
To serve, distribute apple compote over rooibos puddings. Top with cinnamon crumble and decorate glasses with a slice of apple.

359

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 sheets gelatin or 2 tbsp powdered gelatin, 1 None rooibos tea bag, 1/2 cup heavy cream, 3/4 cup sour cream, and more.

Yes, Rooibos Tea Pudding With Apple Compote And Cinnamon Crumble falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Rooibos Tea Pudding With Apple Compote And Cinnamon Crumble

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions