Rick Stein served up a delicious St. Martin’s honey pudding with Cornish ice cream and butterscotch sauce on Rick Stein’s Cornwall.
The ingredients are: 175g butter, softened, plus extra for greasing, 175g light muscovado sugar, 1 tbsp honey, 3 large free-range eggs, 175g self-raising flour and Cornish ice cream, to serve.
For the butterscotch sauce: 50g butter, 100g light muscovado sugar, 150g honey, plus extra to serve and 150ml double cream.
See recipes by Rick in his book titled: Rick Stein at Home: Recipes, Memories and Stories from a Food Lover’s Kitchen available from Amazon now.
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