Sticky Honey Puddings & Baharat Cream
Serve warm with extra honey sauce, Baharat cream and a sprinkle of cinnamon powder. Serve & enjoy ☺️
Ingredients
- 150 g all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp cinnamon
- ¼ tsp ground cloves
- ¼ tsp salt
- 2 large eggs
- 140 g honey
- 75 g light brown sugar
- 80 ml neutral oil
- 100 ml strong black tea, cooled
- Zest of ½ lemon
Sticky honey sauce
- 120 ml heavy cream
- 75 g unsalted butter
- 100 g light brown sugar
- 100 g honey
- ¼ tsp salt
- 180 ml heavy cream, cold
- 11 g powdered sugar
- ¼ tsp baharat spice (recipe on my page)
Instructions
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Heat oven to 175 °C / 175 °C.
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Generously grease a 6-cavity muffin tin.
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Whisk flour, baking powder, baking soda, cinnamon, cloves and salt.
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Whisk eggs and brown sugar until light and slightly aerated.
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Whisk in honey, oil, tea and lemon zest.
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Fold in the dry ingredients just until combined.
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Divide between the muffin cavities, filling each halfway. Bake for 18–22 minutes, until just cooked through (check with a toothpick).
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Meanwhile, combine all sauce ingredients in a saucepan. Bring to a gentle simmer and cook for 3–4 minutes.
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As soon as the puddings come out of the oven, keep them in the tin, poke with a skewer and spoon hot honey sauce generously over each. Let soak and cool slightly, then release from the tin.
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Whip the cream, powdered sugar and Baharat to soft peaks.
Notes
Committed to this collection by the hand of Hunter.
