Free Standard Delivery for orders over $150.

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

SHOP THIS RECIPE

Like this Recipe?

More Delicious Recipes

Oven Baked Hot Wings

Fancy Hanks BBQ Sauces are vegan, gluten free, and locally made from 100% Australian fruit and vegetables. Our Oven Baked Hot Wings get the Fancy Hanks treatment. These crispy

Hedgehog Slice

  Indulge in this delightful and easy-to-make Hedgehog Chocolate Slice. No baking required! Made to bring joy to all ages, our version features the finest

Nostalgic Chocolate Pudding

  Nostalgia meets chocolate in this classic pudding, made with Valrhona Manjari 64% Chocolate and Valrhona Cocoa Powder. Delicious on its own, or with an

Torta di Verona

  This recipe is a play on Torta Di Verona, that delightful Italian dessert that captures the essence of the festive season. Ours is layered

Gazpacho

  Beat the heat with this irresistible Gazpacho! Made with Italianavera Datterino Tomatoes, fresh summer ingredients like crisp cucumbers, sea salt and a generous drizzle

Fig Salad with Radicchio

  Serve finely sliced prosciutto with fresh figs, caperberries, piquillo peppers, empeltre olives & radicchio. Dress with extra virgin olive oil & aged balsamic vinegar.