Steamed sponge pudding, honey butterscotch sauce recipe
 This irresistibly light and buttery steamed sponge pudding is easy to make, as is the rich honey butterscotch sauce to serve alongside it. 175g/6oz butter, softened, plus extra for greasing175g/6oz light muscovado sugar1 tbsp honey3 large free-range eggs175g/6oz self-raising flourCornish ice cream, to serve 175g/6oz butter, softened, plus extra for greasing 175g/6oz light muscovado sugar 1 tbsp honey 3 large free-range eggs 175g/6oz self-raising flour Cornish ice cream, to serve 50g/1¾oz butter100g/3½oz light muscovado sugar150g/5½oz honey, plus extra to serve150ml/¼ pint double cream 50g/1¾oz butter 100g/3½oz light muscovado sugar 150g/5½oz honey, plus extra to serve 150ml/¼ pint double cream Method Generously grease a 1 litre/1¾ pint pudding basin with butter. Cream the butter and sugar together until light and fluffy. Beat in the honey, then beat in the eggs, one at a time, adding a spoonful of flour with the last egg. Fold in the remaining flour. Cover the basin with a piece of greased foil, pleated in the centre, and tie in place with string. Place in a steamer basket over a pan of boiling water, cover with the lid, and steam for 2 hours, topping up the pan with boiling water if needed.To make the butterscotch sauce, place the butter, sugar and honey in a pan over a low heat, stirring until all the ingredients have melted and combined. Stir in the cream and keep warm. To serve, remove the foil from the pudding basin and carefully run a knife around the edge of the basin to loosen the pudding. Cover with an inverted plate and turn out. Cut into wedges and serve with the honey butterscotch sauce, Cornish ice cream and more honey if you like. Generously grease a 1 litre/1¾ pint pudding basin with butter. Cream the butter and sugar together until light and fluffy. Beat in the honey, then beat in the eggs, one at a time, adding a spoonful of flour with the last egg. Fold in the remaining flour. Cover the basin with a piece of greased foil, pleated in the centre, and tie in place with string. Generously grease a 1 litre/1¾ pint pudding basin with butter. Cream the butter and sugar together until light and fluffy. Beat in the honey, then beat in the eggs, one at a time, adding a spoonful of flour with the last egg. Fold in the remaining flour. Cover the basin with a piece of greased foil, pleated in the centre, and tie in place with string. Place in a steamer basket over a pan of boiling water, cover with the lid, and steam for 2 hours, topping up the pan with boiling water if needed. Place in a steamer basket over a pan of boiling water, cover with the lid, and steam for 2 hours, topping up the pan with boiling water if needed. To make the butterscotch sauce, place the butter, sugar and honey in a pan over a low heat, stirring until all the ingredients have melted and combined. Stir in the cream and keep warm. To make the butterscotch sauce, place the butter, sugar and honey in a pan over a low heat, stirring until all the ingredients have melted and combined. Stir in the cream and keep warm. To serve, remove the foil from the pudding basin and carefully run a knife around the edge of the basin to loosen the pudding. Cover with an inverted plate and turn out. Cut into wedges and serve with the honey butterscotch sauce, Cornish ice cream and more honey if you like. To serve, remove the foil from the pudding basin and carefully run a knife around the edge of the basin to loosen the pudding. Cover with an inverted plate and turn out. Cut into wedges and serve with the honey butterscotch sauce, Cornish ice cream and more honey if you like.