Honeycomb cream

Recipe from: 9/28/1989 12:00:00 AM
Ingredients 8
Servings 6
Time

Ingredients

  • 200
    g
    sugar
  • 180
    g
    butter
  • 250
    ml
    golden syrup or honey
  • 5
    ml
    bicarbonate of soda
  • 250
    ml
    milk
  • 120
    g
    cake flour
  • pinch salt
  • 3
    eggs
 

Method

 
Preheat the oven to 160 ºC (300 ºF). Grease a 2,5 litre ovenproof dish with margarine. Heat the sugar and butter over low heat until the butter has melted. Stir well to mix and add the golden syrup or honey. Mix again. Dissolve the bicarbonate of soda in the milk. Sift the cake flour and salt together and add them to the butter mixture, alternating with the milk. Add the eggs to the batter, beating them in one by one (it is important that the eggs are well beaten or the pudding will not have any air bubbles). Pour into the prepared dish and bake for about an hour or until the pudding is dark brown and cooked through. Serve with cream and gooseberries. Serves 6.
 

Read more on: bake  |  eggs
 

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