After a hearty Sunday lunch, there really is nothing better than eating a filling, sweet pudding afterwards.
The most popular puddings after Sunday lunch are sticky toffee pudding, Eton Mess, syrup mushroom pudding and apple crumble.
While sticky toffee pudding and syrupy mushrooms are delicious, for a summery twist, cooking enthusiasts can try whipping up Rick Stein’s steamed mushroom pudding with a honey butter chunk sauce.
Serving eight, this delicious recipe includes butter, honey sauce and a light, soft mushroom.
Rick said of the recipe: “This irresistibly light and buttery steamed mushroom pudding is easy to make, as is a hearty honey church sauce to serve alongside it.”
Rick recommends serving the mushroom pudding with Cornish ice cream, but you can serve it with custard, cream or cream.
How to make Rick Stein’s Steamed Mushroom Pudding with Honey Butter Chunk Sauce
Ingredients
175g/6oz butter, softened, plus shortening
175g/6oz light muscovado sugar
One tablespoon of honey
Three large free-range eggs
175g/6oz self-rising flour
Cornish ice cream to serve
For butterscotch sauce
50g/1¾oz butter
100 g/3½ oz light muscovado sugar
150g/5½oz honey plus extra serving
150ml/¼ pint double cream
Method
1. First grease a liter pudding basin with butter and then beat the butter and sugar together until it resembles a light and fluffy mixture. Add the honey, beat in the eggs one at a time before adding a spoonful of flour with the last egg. Fold in the rest of the flour.
2. Next, cover the pool with oiled foil folded in the middle and tie it in place with string.
3. Place the basin in the steamer basket over boiling water and cover it with a lid. Steam the pudding for two hours, add boiling water to the pot if necessary.
4. Next, prepare the butter chunk sauce by putting the butter, sugar and honey in a saucepan over low heat and stir all the ingredients until they have melted and all the sugar has dissolved. Stir in the cream and keep the sauce warm.
5. Serve the pudding by removing the foil from the pudding basin and gently running a knife around its edge to loosen the pudding. Cover with a plate and reverse the pudding. Portion by cutting the pudding into slices and serve it with sandwich sauce and your own side dish.
