Butterscotch Steamed Sponge Pudding

Method

1. Grease the inside of the pudding basin with butter. Cut a round disc of greaseproof paper to fit the base of the pudding basin and place inside.
2. To make the sponge, mix the butter and sugar together until light and fluffy. Mix in the honey, then beat 1 egg at a time into the mixture and add a spoonful of flour with the last egg. Gently fold in the remaining flour.
3. Pour the mixture carefully into the basin and level out using a spatula or the back of a spoon. This will ensure that the mixture remains light and airy.
4. Cut a large square of aluminium foil and cut a slightly smaller square of greaseproof paper. Place the greaseproof paper on top of the aluminium foil and make a pleat by folding a crease in the centre of both the paper and the foil. This will give the pudding room to expand during cooking.
5. Place the foil over the pudding basin and tie it securely with string. Cut away any excess greaseproof paper and tuck the foil underneath. This will ensure that the pudding remains watertight. Make a handle for the pudding by threading a double length of string through the string already tied around the pudding. Pull it through to the other side and secure.
6. Place the pudding into a saucepan and fill the water level to halfway up the basin. The water level should not drop down to less than 1/4 way up the pudding basin. Steam for 2 hours. Top up water when necessary.
7. To make the butterscotch sauce, mix butter, sugar and honey in a pan on low heat. Once all ingredients are melted and combined, pour in the double cream and keep warm.
8. When the pudding is steamed, cut the string around the bowl. Gently ease away the paper and foil. Place a plate on top of the pudding basin and turn it upside down.
9. Pour the butterscotch sauce onto the pudding and serve warm.