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  • 15-Minute Honeyscotch Sponge Pudding
15-Minute Honeyscotch Sponge Pudding

15-Minute Honeyscotch Sponge Pudding

Brought to you by: OcadoLife
    4 serving
5.0 1 ratings Review this recipe

Prep time:

Cook time:

Serves: 4

This Honeyscotch Sponge Pudding by Great British Bake Off finalist Ruby Tandoh is conjured up in the microwave in just 15 minutes! The star of the show is the sauce – a delicious butterscotch made with caramelised honey in place of sugar. Or, for a zesty twist, you could swap the sauce for lemon curd. Serve with a generous pouring of double cream.

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Ingredients

  • 115g runny honey
  • 3 tbsp double cream
  • 105g unsalted butter
  • 40g caster sugar
  • 1 tsp vanilla extract
  • 1 medium egg
  • 90g self-raising flour
  • 3 tbsp double cream, plus extra to serve

Method

Step 1

To make the sauce, add 75g honey to a small saucepan set over a medium-high heat. Bring to a simmer and bubble for 3-4 mins, stirring often, until it’s a couple of shades darker and is deeply fragrant. Be brave: the honey needs to darken and caramelise to add a bittersweet richness to the sauce. Turn off the heat, then stir in the cream, 25g butter and a good pinch of salt.

Step 2

Grease a 800-900ml microwavable pudding basin with a little butter, then line the bottom with a circle of baking paper. Pour in half the sauce.

Step 3

To make the sponge, add 80g butter, 40g honey, sugar, vanilla and some salt to a large mixing bowl. Beat together until light and fluffy, using a wooden spoon or an electric mixer with paddle attachment. Add the egg, flour and cream, mix until the batter is thick and velvety, then spoon gently into the bowl, on top of the sauce.

Step 4

Cook on full power in the microwave for 4-6 mins, until the pudding has risen and is springy and set – if it starts looking dry or crumbly you’ve cooked it too long! In my 700W microwave, this takes exactly 5 mins, but microwaves vary significantly.

Step 5

Run a knife around the edge of the pudding to loosen it from the bowl, then gently invert the bowl over a large serving plate to tip it out. Peel off the baking paper, then spoon the extra honeyscotch sauce on top and serve with a little more double cream. This is best eaten right away, but the sauce can be made up to 1 week ahead and kept in the fridge.

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