Lockdown Cookup: Sweeten Up Circuit Breaker With Marcus Wareing’s Baked Honeycomb Pudding

PUBLISHED May 12th, 2020 05:00 am | UPDATED May 19th, 2020 01:10 pm

Dull lockdown days got you down? Get your hit of dopamine from Marcus Wareing‘s sugary Honeycomb Pudding. With a growing number of well-loved restaurants – like the Michelin-starred Marcus at The Berkeley – to his name and a burgeoning television career to boot, Wareing is certainly a household name in the British culinary world.  

His recipe for the baked honeycomb pudding was shared on The Michelin Guide’s Instagram account as part of their ongoing At Home series that collates recipes from the world’s top celebrity chefs. Sink your spoon into the spongey delight to reveal an oozy core interspersed with crunchy bits of golden honeycomb. If you want to temporarily forget all your worries, whip up this dreamy treat with Wareing’s recipe below:

Ingredients

75g butter, plus extra for greasing

40g caster sugar, plus 15g extra

2 eggs

40g golden syrup

100g plain flour

5g baking powder

2 x 40g chocolate-covered honeycomb bars (or any chocolate bar) roughly chopped

Cocoa Powder (to dust)

Creme fraiche or ice cream (to serve)

Method

Step 1: Preheat the oven to 200s degree/180degree fan/gas 6

Step 2: Lightly butter four ramekins and sprinkle them evenly with the tablespoon of sugar.

Step 3: Whisk the eggs and caster sugar in a mixing bowl on high speed until light and fluffy.

Step 4: Melt butter with golden syrup in a pan and stir it into the eggs and sugar. Fold in the flour and baking powder.

Step 5: Put a large spoonful of the pudding mixture into the bottom of the ramekins. Sprinkle crushed honeycomb on top before spooning the remaining pudding mix in. Smooth over the surface with a palette knife.

Step 6: Place ramekins on a baking tray and bake for about 15 minutes till the puddings puff up and become golden.

Step 7: Remove from oven and allow the puddings to rest for 1-2 minutes and then dust with cocoa powder.

Serve with a spoonful of creme fraiche or ice cream for the perfect hot n’ cold combination. And here’s the original post on Michelin Guide’s Instagram page:

 

View this post on Instagram

 

#MICHELINGUIDEATHOME presents homemade recipes, straight from your favorite chefs to your kitchen. Today’s recipe is dedicated to the sugar-crazed kid in all of us: decadent, delicious, diabolical honeycomb pudding, compliments of Chef Marcus Wareing. Head chef at @marcusbelgravia — a one-star establishment in the MICHELIN Guide UK & Ireland 2020, the Master Chef maestro was good enough to share his recipe with all of us. Thanks for the recipe @marcuswareing ! Measurement equivalents: 75g = 2.6 ounces 40g = 1.4 ounces 15g = 0.5 ounces 100g = 3.5 ounces 5g = 0.2 ounces 200 degrees Celsius = 390 Fahrenheit 180 degrees Celsius = 360 Fahrenheit Find this and more easy-to-make recipes from Chef Wareing in his cookbook, New Classics, from HarperCollins Publishing. Illustrations by @alice.vdw Share your version with us! 👉 Tag @michelinguide and use #MICHELINGUIDEATHOME

A post shared by MICHELIN guide (official) (@michelinguide) on Apr 13, 2020 at 2:35am PDT

Top Image: Marcus Wareing