• 350g Flour, plain   
• 240g Butter, table   
• 240g Sugar, castor
• 50ml Milk, fresh 2 ltr
• 100g Hazelnuts in Truffle Honey
• 4pc Eggs 50 g each   
• 12g Baking powder   
• 2g  Salt, cooking   
• 12 Dried apricots   
• 30g Butter, table   
• 30g Sugar, castor
   

1. Place 240g of Butter and 240g of Sugar in a bowl and cream together until light and white.
2. Gradually add beaten eggs and mix in well.
3. Sift remaining flour, baking powder and salt.
4. Add Sifted flour and milk gradually into the creamed mixture.
5. Lightly grease dariole moulds with butter and sugar, place 1 teaspoon of truffled honey in bottom of each mould.
6. Crush hazelnuts and add to the honey along with 1 dried aprocot
7. 3/4 fill the dariole moulds with steamed sponge mixture.
8. Cover with greaseproof paper and steam for approx 40 min.

Sauce Anglaise recipe

You can additionally add some of the truffled honey to this sauce for a greater truffle impact, but the steamed sponge puddings are “decadent” the way they are.