Recipe: Baked Honeycomb Puddings

Serves 4


40g caster sugar, plus 1 tbsp extra
2 eggs
75g butter, plus extra for greasing
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 caster sugar.

Put the eggs and the rest of the caster sugar in a mixing bowl and whisk on high speed until light and fluffy.

Melt 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 chopped honeycomb on top. Finish by spooning the remaining pudding mix over the honeycomb. Smooth over the surface with a 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.

This store-cupboard dessert can be found in New Classics by Marcus Wareing, with photography by Jonathan Gregson (HarperCollins, £25).

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