Easy Mini Sponge Pud

Serves 4

The steamed honey and pecan nut pudding with apple compote on our menu is extremely popular, so we thought we’d share the recipe with you. A lot of people frown on the use of microwaves, but there are times when they are the perfect tool for the job – and this is one of them! 

For the pudding

  • 115g sugar
  • 115g butter
  • 2 eggs
  • 115g self raising flour
  • Zest of one orange
  • Zest of one lemon
  • 4 tablespoons honey
  • 1 tablespoon (finely chopped) pecan nuts
  1. Cream the sugar and butter.
  2. Add the eggs
  3. Fold in the flour and add the zest and stir in the pecans
  4. Grease four cups and put one tablespoon of honey in the bottom of each cup
  5. Add the cake mix on top and cover with microwaveable cling film
  6. Microwave until cooked

For the apple compote

You can make this ahead of time and it will keep for a month in the fridge

  • 100g butter
  • 750g Granny Smith’s apples peeled, cored and chopped
  • 100g caster sugar
  • 1 vanilla pod

Melt the butter over a low heat then add the apples, sugar, vanilla and cook until compote, which will take approximately 30 minutes.

If it is too runny, reduce, then cool and either blend or pass it through a sieve.

For the honeycomb

  • 80z butter
  • 160g caster sugar
  • 80g golden syrup
  • 2 teaspoons bicarb

Heat all the ingredients until a dark caramel, add the bicarb, mix quickly with a wooden spoon to create the honeycomb and pour out onto a greased tray. Set aside somewhere cool. Tap with the handle of a spoon to shatter the caramel. Carefully turn out the sponge, decorate with a couple of shards of honeycomb and add a quenelle of apple compote.

The photo shows the dish as we serve it in the pub, complete with extra garnish, but if you serve yours with the apple compote and the honeycomb shards it will be just as popular!



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