A rich, cold dessert, Honey and Walnut Pudding is a sponge-like pudding which is turned out on to a plate like a cake.
1 teaspoon butter
6 eggs, separated
1 tablespoon sugar
8 fl. oz. clear honey, warmed
4 oz. flour, sifted with
½ teaspoon baking powder
1 oz. walnuts, finely chopped
1 fl. oz. double cream
Preheat the oven to warm 325 CF (Gas Mark 3, 170°C). Using the teaspoon of butter, lightly grease a 3-pint souffle dish.
In a medium-sized mixing bowl, beat the egg yolks and sugar together with a wire whisk or rotary beater. Gradually beat in the warmed honey and continue beating until the mixture is well blended.
With a metal spoon, fold in the flour mixture and then the walnuts and cream.
In another mixing bowl, beat the egg whites with a wire whisk or rotary beater until they form stiff peaks.
With a metal spoon, carefully fold the egg whites into the honey mixture.
Turn the mixture into the buttered souffle dish and place it in the oven.
Bake the pudding for 40 minutes, or until it has risen and is firm to the touch.
Remove the dish from the oven and set it aside to cool. When the pudding is cold, run a knife around the edge of the pudding. Hold a serving dish, inverted, over the souffle dish and reverse the two. The pudding should slide out easily.
Serve at once.
Honeydeiu Melon with Blackcurrant Iced Mousse is an exquisite dessert.