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Muscatel Puddings with Honey Butter Sauce

 

Muscatel Puddings with Honey Butter Sauce

This is for the honey lovers. These delicate buttery muscatel puddings are steamed and smothered in a beautiful sauce made with South West Honey Coastal Honey, French cultured butter and Norohy Vanilla. If you have a sweet tooth, this one is for you.
Course Dessert
Cuisine British
Servings 8

Equipment

  • Dariole moulds - individual pudding moulds 5cm in diameter, 125ml approximately

Ingredients
  

Muscatel Puddings

  • 100g French cultured salted butter, melted
  • 3/4 cup white sugar
  • 5 large Kangaroo Island Eggs, lightly whisked
  • 2 & 1/2 cups self-raising flour
  • 100g dried muscatels, discard stems
  • zest of 1 small lemon, reserve juice for sauce, see below*
  • 3 tbsp South West Honey Coastal Honey 

Honey Butter Sauce

  • 3/4 cup South West Honey Coastal Honey 
  • 1 Norohy Vanilla Pod, split and scraped
  • 100g French cultured salted butter
  • generous pinch of Tasman Sea Salt
  • lemon juice, see above notes*

To Serve

  • Meander Valley Crème Fraîche

Instructions
 

Muscatel Puddings

  • Preheat oven to 180C
  • Grease dariole moulds with butter and place onto a shallow baking tray filled with 2 to 3cm of water.
  • Add 5-6 muscatels to each mould and set tray aside for later.
  • In a large mixing bowl, mix melted butter and sugar until combined. Add eggs and honey, then stir again.
  • Add flour to batter and mix until all the ingredients are combined. Pudding batter will be quite thick and dense.
  • Carefully drop 2 heaped tablespoons of pudding batter into each pudding mould over the top of the muscatels, divide the mixture evenly throughout.
  • Bake puddings in the water bath (bain marie) until the puddings begin to pull away from the sides of the mould - approximately 35-40 mins.
  • Leave puddings to cool slightly until tins can be handled. Gently turn out each pudding onto an individual serving plate, before drizzling with honey butter sauce.

Honey Butter Sauce

  • Heat honey, butter and the split vanilla pod in a medium size saucepan over a gentle heat.
  • Gently bring to a simmer and add the lemon juice, along with a generous pinch of sea salt and stir again. Taste to adjust seasoning.
  • Discard vanilla pod before serving sauce over the puddings, with crème fraîche alongside.
Keyword Comfort Food, Honey, Pudding

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Simon Johnson has provided chefs, restaurateurs and home cooks with quality, unique products since 1992. From humble beginnings in a small warehouse in Pyrmont, Sydney, Simon Johnson now has five retail stores across Australia, in addition to its extensive wholesale and distribution operation.
Simon Johnson has provided chefs, restaurateurs and home cooks with quality, unique products since 1992. From humble beginnings in a small warehouse in Pyrmont, Sydney, Simon Johnson now has five retail stores across Australia, in addition to its extensive wholesale and distribution operation.