Cramped burnt honey & almond desserts

Attach the butter and honey in a little saucepan and cook over a medium-excessive heat for 2-3 minutes till the butter foams and the mix turns a mahogany colour.

High-tail the egg, sugar and the honey and butter combination collectively in a large bowl. Wander within the flour, almonds, baking powder and a pinch of sea salt to create a batter. Might perchance even be old straightaway or kept within the fridge overnight.

Warmth the oven to 200C/180C fan/gas 6 and butter four holes of a muffin tin. Divide the mix between the holes and bake for 12-14 minutes till golden and cooked through. Prove onto a cooling rack and skedaddle away to frigid for a cramped while. Dust with icing sugar, whilst you want, and aid with sizzling chocolate espresso sauce (gaze ‘goes smartly with’, below).