Steamed Sponge Pudding with Honey Butterscotch Sauce (Serves 50)

Ingredients for the Sponge (for all 50 servings, divided across batches)

• Butter, for greasing (about 100g total, or as needed)
• 625g butter, softened
• 625g caster sugar
• 13 tbsp honey (roughly 195ml or 260g—use a measuring jug for ease)
• 13 free-range eggs (rounded up from 12.5 for better structure)
• 1.1kg self-raising flour (sifted)

Ingredients for the Honey Butterscotch Sauce (makes enough for all 50)

• 625g butter
• 13 tbsp honey (roughly 195ml or 260g)
• 940ml double cream

Method

1. Prepare the sponge batter (per batch, for ~7-8 servings): Generously grease a 1 -litre pudding basin with butter. In a large bowl, cream 90g of the softened butter (about 1/7 of total) with 90g caster sugar until light and fluffy. Beat in about 1.85 tbsp honey (1/7 of total), then beat in 1-2 eggs at a time (total 13 across all batches), adding a spoonful of the flour with the last egg in each batch to prevent curdling. Fold in the remaining flour for that batch (about 157g per batch) until smooth. Spoon the mixture into the greased basin.
2. Steam the puddings: Cover each basin with a piece of greased foil, pleated in the centre to allow expansion, and secure with string tied under the rim. Place in a steamer basket (or large saucepan with a trivet) over a pan of boiling water—the water should come halfway up the basin. Cover with a lid and steam for 2 hours, topping up with boiling water as needed to maintain the level. Repeat for all batches. (Pro tip: You can steam multiple basins at once in a large pot if space allows.)
3. Make the butterscotch sauce: While the last batch steams, melt the 625g butter, 625g muscovado sugar, and 13 tbsp honey in a large saucepan over low heat, stirring until fully combined and smooth (about 5-7 minutes). Stir in the 940ml double cream and simmer gently for 2-3 minutes until thickened slightly. Keep warm over low heat or reheat gently before serving. (This makes a generous amount—any leftovers are amazing over ice cream!)
4. Serve: Once all puddings are steamed, let them rest for 5 minutes. Run a knife around the edges, invert onto plates, and cut into wedges. Drizzle generously with the warm honey butterscotch sauce. For extra indulgence, pair with vanilla custard or ice cream.

Notes and Tips

• Scaling notes: I rounded eggs up to 13 and honeys to 13 tbsp for simplicity and to ensure the batter holds together well. If you prefer exact, use 12 eggs and 12.5 tbsp honey, but test a small batch first.
• Equipment: You'll need a large steamer preferably a Rational Combi Oven and multiple pots. For 50 people, consider enlisting help or prepping in advance—puddings reheat well in a steamer for 20-30 minutes.
• Storage: Uncooked batter can sit in the fridge for a day; cooked puddings freeze well for up to 3 months.
• Variations: Add a spoonful of golden syrup at the bottom of each basin before adding batter for a sticky toffee twist.