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:
Top Image: Marcus Wareing