Sticky Honey Pudding
For the sweet tooth with a love for a British classic, this very delicious pudding will go down an absolute treat.
What you'll need
SERVES 4
FOR THE SPONGE
200g soft dried pitted dates, roughly chopped.
1 teaspoon bicarbonate of soda.
85g soft unsalted butter (plus more for greasing).
3 tbsp Fortnum’s Yorkshire Field Bean Honey.
125g dark muscovado sugar.
2 large eggs (at room temperature).
175g plain flour.
2 tsp baking powder.
FOR THE SAUCE
75g soft unsalted butter.
2 tbsp Fortnum’s Yorkshire Field Bean Honey.
175g dark muscovado sugar.
200 millilitres double cream.
Vanilla ice cream, custard or cream to serve.
What to do
1. Preheat your oven to 180°C/160°C Fan/350°F and lightly grease your baking dish.
2. In a bowl, combine the chopped dates with 200ml of boiling water and the bicarbonate of soda. Give it a stir and set aside for 10 minutes to soften.
3. In a separate bowl, cream the sugar, butter and honey together until well combined. Beat in one egg, scraping down the sides as needed, until fully incorporated. Repeat with the second egg. Gently mix in the flour and baking powder until you have a thick, smooth batter.
4. Using a fork, mash the soaked dates until mostly smooth, then pour the mixture, including the liquid, into the batter. Stir gently until everything is evenly combined.
5. Pour the batter into your prepared dish and bake for 30–35 minutes, or until a cake tester inserted in the center comes out clean.
6. While the pudding is baking, prepare the sauce. In a heavy-based saucepan, melt the butter, muscovado sugar, and honey over a very low heat. Once the butter has fully melted, stir in the cream, then increase the heat and let the sauce bubble. Simmer, stirring, for five minutes, then remove from the heat.
7. As soon as the pudding comes out of the oven, use a cocktail stick to prick the surface all over. Pour about a quarter of the warm sauce on top, using a spoon to spread it evenly so the entire surface is coated in a sticky glaze. Cover the remaining sauce in the pan to keep it warm.
8. Let the pudding rest for 20 minutes, then serve with the reserved sauce in a jug, along with cream or ice cream on the side.
Inspiration
Discover The Journal, home to a host of our most delicious stories.
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