British

Honey, Jelly and Coconut Pudding

Name: Honey, Jelly and Coconut Pudding
Prep time: 150 min
Cook time: 35 min
Total time: 185 min
Yield: 4
Ingredients: 120ml Rowse Oxfordshire wildflower runny honey; 120ml water; 60g caster sugar; 1.5 tbsp powdered gelatine; Additional 2 tbsp water; 100ml Rowse Oxfordshire wildflower runny honey; 100ml water; 240ml coconut cream; 60g sugar; 1.5 tbsp powdered gelatine; Additional 2 tbsp water; For the biscuits; 225 self-raising flour; 150g butter; 150 caster sugar; 2 tbsp Rowse Oxfordshire wildflower runny honey; 1 egg (beaten); 200g white chocolate

150 mins to prep
35 mins to cook
Serves 4

This recipe uses:Oxfordshire Wildflower Runny HoneyWhere to buy

About

Layers of honey jelly and coconut pudding create a decadent celebration of Rowse’s British heritage and the important role of honey bees in British history. Top it off with white chocolate honeycomb and crown-shaped biscuits, and you have the perfect weekend pudding!

Grab a couple of spoons as this pudding is designed to share!

Recipe by:Kaz Weedon

Ingredients

Top tip: Tick off the items you've already got, so you can quickly see what's left to buy

Method

Step 1
Prepare the ingredients
Step 2
Add the gelatine and water to a small mixing bowl. Mix until well combined. Microwave for 20 seconds.
Step 3
Put the sugar, water and honey in a medium sized saucepan and place on medium heat. Bring to a gentle boil and then take off the heat. Add the melted gelatine and stir until well combined. Put aside to cool while you prepare the second mixture.
Step 4
Repeat step 1 to make the gelatine for the coconut pudding.
Step 5
Put the sugar, water, coconut cream and honey in a medium sized saucepan and place on medium heat. Bring to a gentle boil and remove from heat. Add melted gelatine and stir until well combined.
Step 6
Pour ¼ cup of honey jelly into each chilled glass and allow to set in the freezer for 30 minutes.
Step 7
Add the coconut mixture next, set in the freezer for 30 minutes, and repeat until you have two layers of each mixture.
Step 8
Melt 200g of white chocolate and spread on bubble wrap. Place in the fridge to set. When ready, break apart as required.
Step 9
Place the final puddings in the fridge to firm up while you make the biscuits. Combine all ingredients, cut into crown shapes and bake at 160 degrees Celsius (fan) for 12 minutes.
Step 10
Decorate with the white chocolate honeycomb and crown biscuits