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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


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


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


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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