After a hearty Sunday lunch, there really is nothing better than tucking into a rich, sweet pudding afterwards.

Some of the most popular puddings to tuck into after a Sunday lunch include sticky toffee pudding, Eton Mess, treacle sponge pudding and apple crumble.

While sticky toffee pudding and treacle sponge are delicious, for a summery twist, cooking enthusiasts could try whipping up Rick Stein’s steamed sponge pudding with honey butterscotch sauce.

The delicious recipe, which serves eight, includes a buttery, honey sauce and a light, soft sponge.

Rick said of the recipe: “This irresistibly light and buttery steamed sponge pudding is easy to make, as is the rich honey butterscotch sauce to serve alongside it.”

Rick suggests serving the sponge pudding alongside Cornish ice cream but you could serve it with custard, clotted cream or single cream.

How to make Rick Stein’s steamed sponge pudding with honey butterscotch sauce

Ingredients

175g/6oz butter, softened, plus extra for greasing

175g/6oz light muscovado sugar

One tbsp honey

Three large free-range eggs

175g/6oz self-raising flour

Cornish ice cream, to serve

For the butterscotch sauce

50g/1¾oz butter

100g/3½oz light muscovado sugar

150g/5½oz honey, plus extra to serve

150ml/¼ pint double cream

Method

1. First, grease a one-litre pudding basin with butter before then creaming the butter and sugar together until it resembles a light and fluffy mixture. Add the honey, beat in the eggs one at a time before adding a spoonful of flour with the last egg. Fold in the rest of the flour.

2. Next, cover the basin with a piece of greased foil, pleated in the centre, and tie it in place with string.

3. Place the basin into a steamer basket over a ban of boiling water and cover it with a lid. Steam the pudding for two hours, ensuring to top up the pan with boiling water if needed.

4. Next, make the butterscotch sauce by placing the butter, sugar and honey in a pan over low heat making sure to stir all the ingredients until they have melted and all the sugar has dissolved. Stir in the cream and keep the sauce warm.

5. To serve the pudding, remove the foil from the pudding basin and carefully run a knife around the edge of it to loosen the pudding. Cover with a plate and turn out the pudding. To portion it out, cut the pudding into wedges and serve it with the butterscotch sauce and your accompaniment of choice.