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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.
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.
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