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Honey Pudding
From the kitchen of Sharmagne Leland-St. John

34 cup milk
6 ounces porridge oats
2 ounces caster sugar
2 tablespoons clear single source floral honey
1 ounce butter
12 teaspoon ground cinnamon
3 eggs, separated
Rind of a small lemon or orange, grated

Pour the milk into a saucepan and bring to a boil.
Sprinkle in the oats and cook for 5 minutes, con-
stantly stirring. Add the sugar, honey, butter,
citrus rind and cinnamon. Mix well to combine.

Remove from heat and beat in the egg yolks. Whisk
the whites until they form soft peaks, then fold
into the mixture. Pour into a 2 pint pudding basin.
Cover with a piece of parchment paper that has been
well buttered and seal with aluminum foil.

Place in a steamer and steam over a saucepan of boiling
water for approximately 2 12 hours. Check the water
and replenish as necessary.

Turn out on a warmed dish and serve with warm honey
and clotted cream.


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