Oaten Honeycomb recipe
information
An unusual steamed pudding, which uses porridge oats instead of flour. Honey, both in the mixture and poured over the finished pudding, adds its own distinctive sweetness, which is very pleasant without being cloying.
ingredients
450 ml (3/4 pint) fresh milk
175 g (6 oz) porridge oats
50 g (2 oz) caster sugar
30 ml (2 tbsp) clear honey
25 g (1 oz) butter
finely grated rind of 1 orange
2.5 ml (1/2 tsp) ground cinnamon
3 eggs, separated
175 g (6 oz) porridge oats
50 g (2 oz) caster sugar
30 ml (2 tbsp) clear honey
25 g (1 oz) butter
finely grated rind of 1 orange
2.5 ml (1/2 tsp) ground cinnamon
3 eggs, separated
method
1. Put the milk into a heavy-based saucepan and bring to the boil. Sprinkle in the oats and cook gently, stirring constantly, for 5 minutes.
2. Beat in the sugar, honey, butter, orange rind and cinnamon and mix well. Remove from the heat and beat in the egg yolks.
3. Whisk the egg whites until stiff and carefully fold into the mixture. Turn into a greased 1.2 litre (2 pint) pudding basin, cover with pleated greased greaseproof paper or foil and secure with string.
4. Steam for about 2 hours. Turn out on to a dish and serve with warm honey and single cream.
2. Beat in the sugar, honey, butter, orange rind and cinnamon and mix well. Remove from the heat and beat in the egg yolks.
3. Whisk the egg whites until stiff and carefully fold into the mixture. Turn into a greased 1.2 litre (2 pint) pudding basin, cover with pleated greased greaseproof paper or foil and secure with string.
4. Steam for about 2 hours. Turn out on to a dish and serve with warm honey and single cream.
serving amount
serves 4 - 6
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