| Ingredients |
- 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
|
| Directions |
- Place 240g of Butter and 240g of Sugar in a bowl and cream together until light and white.
- Gradually add beaten eggs and mix in well.
- Sift remaining flour, baking powder and salt.
- Add Sifted flour and milk gradually into the creamed mixture.
- Lightly grease dariole moulds with butter and sugar, place 1 teaspoon of truffled honey in bottom of each mould.
- Crush hazelnuts and add to the honey along with 1 dried aprocot
- 3/4 fill the dariole moulds with steamed sponge mixture.
- 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. |
