Baked Honeycomb Puddings
These puddings are great for all ages. My kids love them, and I do too, and they are quick and simple to make. The melted chocolate and oozy honeycomb make for a delicious treat. They are usually devoured in seconds, which is always a good sign.
- 75g butter, plus extra for greasing
- 40g caster sugar, plus 1 tbsp extra
- 2 eggs
- 40g golden syrup
- 100g plain flour
- 1 tsp baking powder
- 2 x 40g chocolate-covered honeycomb bars, roughly chopped
- Cocoa powder, to dust
- Crème fraîche or ice cream, to serve
Preheat the oven to 200°C/180°C fan/gas 6.
Lightly butter four ramekins and sprinkle them evenly with the tablespoon of sugar.
Put the eggs and 40g caster sugar in a mixing bowl and whisk on high speed until light and fluffy.
Melt the 75g butter with the golden syrup in a pan then stir it into the eggs and sugar, and fold in the flour and baking powder.
Put a large spoonful of the pudding mixture into the bottom of the ramekins. Sprinkle the crushed honeycomb on top. Finish by spooning the remaining pudding mix over the honeycomb. Smooth over the surface with a palette knife.
Sit the ramekins on a baking tray and bake for around 15 minutes, until the puddings puff up and become golden.
Remove from the oven and leave the puddings to rest for 1-2 minutes, then dust with cocoa powder and serve with a spoonful of crème fraîche or ice cream.
Find this recipe, and many more, in Marcus' cookbook, New Classics. Explore his full collection here.