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Pudding

Sauce

  • Pure honey 60 ml
  • Cream 250 ml
  1. Pudding

    • Preheat oven to 180°C.
    • Add the Carte D’Or Multi-Purpose Hot Pudding Mix, sweet potato and milk in a bowl. Using an electric mixer, mix at slow speed for 1 min until thoroughly mixed.
    • Add vinegar and the egg and whisk for a further 3 min on medium speed.
    • Pour into well-greased individual moulds and bake for 25 – 30 min.
  2. Sauce

    • In a pot bring the cream and honey to the boil, mix well and remove from heat.
    • As the puddings come out of the oven, prick with a bamboo skewer and pour 15 ml sauce over each pudding, garnish and serve.
  3. Master Tip

    • Instead of sweet potato, try this dessert with butternut puree. For a different version of the sauce, use maple syrup instead of honey.
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