Valentine’s Day calls for an extra dollop of sweetness, and our Chain Bridge Honey Bible does just the trick. Whip up the Sticky Honey Pudding for an indulgent sweet treat sure to impress your loved ones.
Sticky Honey Pudding from The Chain Bridge Honey Bible by Liz Ashworth
From a recipe by Chef Michael Stitt of the Carmoor Guest House in Carrbridge, where I stay in October while taking part in the annual World Porridge Championships, the Golden Spurtle. It is a home from home. Sticky toffee pudding made with pure honey is light in texture and on the palate.
175g (6oz) stoned dates
200ml (7fl oz) boiling water
¾ teaspoon bicarbonate of soda
½ teaspoon vanilla essence
2 teaspoons instant coffee dissolved in a little water
75g (3oz) butter
75g (2½oz) caster sugar
75g (2½oz) pure honey, warmed
2 eggs, beaten
175g (6oz) self-raising flour
For the sauce:
115g (4oz) butter
115g (4oz) pure honey
6 tablespoons double cream
Turn on the oven at 170°C (fan 150°C), 325°F, Gas 3. Oil a large 1.2-litre (2-pint) oven-proof dish. Put the dates in a bowl, add boiling water, bicarbonate of soda, vanilla essence, dissolved coffee and stir. Cream the caster sugar and butter till light, then beat in the honey and eggs. Fold in the flour and date mixture; the mixture will be sloppy.
Pour into the dish. Bake for 30 to 40 minutes till risen and firm. Check after 30 minutes.
Meanwhile, make the sauce. Heat the ingredients on medium heat, stirring till the mixture thickens a little, cool. Pour the sauce over the hot pudding and serve with cream, ice cream or custard.