Steamed sponge pudding with a honey butterscotch sauce by Rick Stein
A big thank you to Rick Stein for sharing this scrumptious steamed sponge pudding recipe!
- 175g butter, softened + extra for greasing
- 175g light muscovado sugar
- 1 tbsp honey
- 3 large eggs
- 175g self-raising flour
For the sauce:
- 50g butter
- 100g light muscovado sugar
- 150g honey
- 150ml double cream
Ice cream to serve.
Generously grease a 1l pudding basin with butter
Cream the butter and sugar together until light and fluffy, beat in the honey, beat in the eggs one at a time, add a spoonful of flour with the last egg, fold in the remaining flour. Cover with a pleated sheet of greased foil and tie in place with string.
Steam for 2 hours. Use a steaming basket over a pan of boiling water, lid on, topping up the steamer with boiling water if required.
Make the butterscotch sauce by placing all the ingredients but the cream in a pan over a low heat stirring until all the ingredients have melted and combined, stir in the double cream and keep warm.
To serve, uncover the pudding and carefully run a knife around the edge of the basin to loosen and cover with an inverted plate and turn out.
Serve the steamed pudding in wedges with the honey butterscotch sauce and Cornish ice cream and more honey as required.
Thanks to Rick Stein for sharing this recipe!
Photo credits: BBC