I had planed on making some sort of jug cocktail using Lemon & Ginger teabags from Teapigs but the rain came down on us this weekend and scuppered our plans for a beach hut day.  The temperature dropped and we had to nurse a leaking kitchen roof all day so to cheer us up, I made a rainy day sponge pudding.  It did the job and put big smiles on our faces and our tummies were very happy too thank you very much.

Rainy Day Sponge Pudding

(serves 6)

For the sponge:

30g unsalted butter

120g golden caster sugar

2 eggs

2 dessertspoons runny honey

1 teaspoon bicarbonate of soda

120ml semi skimmed milk

175g Self raising flour

Pinch of salt

1 tablespoon cider vinegar

For the sauce:

2 Teapigs Lemon & Ginger teabags

140ml boiling water

160g golden caster sugar

60g unsalted butter

2 dessertspoons runny honey

Preheat the oven to 180°C/Gas Mark 4.

Grease a large ovenproof dish and set aside.  In a large jug add the boiling water to the tea bags a let infuse while you make the sponge.

For the sponge, cream together the butter, sugar, and add one egg at a time followed by the honey.  Mix everything together.  Add the bicarb to the milk and add to the mixture followed by the flour ensuring everything is well mixed.  Pour into the prepared dish.

For the sauce, remove the teabags from the water and add the double cream, sugar, butter and honey and bring to a boil whisking as you go so that your have a smooth sauce.  Then pour over the batter mix, cover with foil and place in the oven for 20 minutes.  Remove the foil and pour the remaining mixture over the sponge and cook for a further 25 minutes.

Serve with more cream.

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