Steamed Ginger & Honey Caramel Sponge Pudding

Christmas is fast approaching, but there is still time to whip up a spicy alternative to the traditional pudding with our steamed ginger and honey take. Somewhat lighter, but with all the zing of ginger to re-awaken any tired festive period taste buds! This beautiful dessert uses our Isle of Purbeck Honey, a golden amber honey with distinctive floral notes and caramel flavours. Delicious.

Serves 6. You will need a 1.7 litre pudding basin

Ingredients:
Pudding:
250g Unsalted Butter
250g Dark Muscovado Sugar
40g Black Treacle
40g Isle of Purbeck Honey
3 Medium Eggs
3 tsp. Ground Ginger
1 ½ tsp. Mixed Spice
300g Self Raising Flour
½ tsp. Salt
4 Pieces stem ginger chopped into chunks

Caramel:
80g Double Cream
80g Isle of Purbeck Honey 
80g Light Brown sugar
½ tsp. Salt

Method:

1. In a free standing mixer with the paddle attachment or an electric mixer, cream the butter, sugar, honey and treacle together until pale and fluffy.
2. Gradually add the eggs to the mixture until well combined. 
3. Mix together the flour, spices and stem ginger and add to the mixture. Mix only until incorporated, try not to over mix. 
4. Grease the pudding basin with butter and place a small circle of baking paper at the bottom. Pour the mixture into the basin. 
5. Cover the top of the basin with pleated baking paper and secure with string around the lip of the basin. Cover again with foil and place into a steamer for about 3 hours until cooked through completely and when a knife is inserted it comes out clean. 
6. To make the caramel, place the sugar, cream and honey in a small saucepan and bring to a boil. Take off the heat when all the ingredients are well incorporated. 
7. To demould the pudding, place a plate on the top of the basin and flip over, it should come out easy but if not, use a small knife to go round to release any stuck parts. 
8. Pour the caramel over the pudding leaving some extra caramel to put into a small jug for people to add more to their serving.

Serve with single cream or custard! 

Thanks to Emily @sweeterbytheseason