Steamed Honey Sponge Pudding with Honey Butterscotch Sauce

Ingredients - to serve 8
Sponge
175g softened butter
175g light brown sugar
175g self raising flour
1 tbsp honey
3 large eggs
Butterscotch sauce
50g butter
100g light brown sugar
150g honey
150ml double cream

Method
Generously grease a 1 litre pudding basin with butter. Cream the butter and sugar together until light and fluffy. Beat in the honey, then the eggs. Fold in the flour. Spoon into the prepared basin. Cover the basin with a piece of greased foil, pleated in the centre, and tie in place with string. Place in a steamer over a pan of boiling water, cover with the lid, and steam for 2-3 hours, checking after 2, topping up the pan with 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. Serve with the honey butterscotch sauce for a truly yummy dessert.