Warm honey cup puddings

Warm honey cup puddings

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(23 ratings)

Prep: 5 mins Cook: 20 mins

Easy

Serves 2
Serve these classic make-ahead Greek desserts with a scoop of quick homemade pistachio ice cream

Nutrition and extra info

  • Freezable
  • Easily doubled

Nutrition: per serving (without ice cream)

  • kcal545
  • fat32g
  • saturates13g
  • carbs55g
  • sugars35g
  • fibre2g
  • protein13g
  • salt1.14g
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Ingredients

  • 2 tbsp butter, melted, plus extra for greasing the cups

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 tsp clear honey, plus extra for drizzling
  • 50g self-raising flour
  • 25g ground almond
  • 50g light muscovado sugar
  • ¼ tsp bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 1 egg

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 85g Greek yogurt (take this from the 500g tub for the ice cream, below)
  • 1 tbsp pistachios, roughly chopped

Method

  1. Butter two large coffee cups or individual ramekins, then line the bottoms with a circle of non-stick paper. Add 1 tsp honey to the bottom of each.

  2. Heat oven to 180C/fan160C/gas 4. Mix the dry ingredients in a large bowl, squashing any lumps of sugar with your fingers. Beat the egg, butter and yogurt together, then stir into the dry mix until smooth. Spoon the mix into the cups, sit them on a baking tray, then bake for 20 mins until risen and golden. Test if they’re ready by inserting a skewer – it should come out clean. You can make the puddings up to a day ahead, then reheat briefly in the microwave, or leave them in a warm oven, still in the cups.

  3. Loosen the edge of each pud with a round-bladed knife, then up-turn them onto serving plates. Remove lining disc, drizzle over a little more honey, then serve with a scoop of the pistachio ice cream (below) and a sprinkling of pistachios.

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Comments (23)

cinchbald's picture
5

This was delicious even though I accidentally put the fan oven on at 180C for the first ten minutes. My ramekin dishes were a bit small so they overflowed making it difficult to get the puddings out without damaging them. I think the round coffee cup shape in the picture is better.

rhapsodyinc's picture
3.75

Loved this pudding! In the future I'll use a medium egg instead of a large as it was a bit 'eggy'. I made the ice-cream in an ice-cream maker and it had a lovely texture. Next time though I'll half the amount of sugar as it was a little too sweet for my tastes. All round though, quick and easy to make.

little chef's picture
5

They were so nice! I made them for my family and they went down really well. However, the honey burnt a little, I might try a different kind for my next batch.

felicityhm's picture
5

These are sooooo lovely! They make 2 large ramekins and so I think could easily do 4 small ones if serving with ice cream. My boyfriend poured milk on his (!) which he said was nice...

hasselk's picture
2

Didn't really like them - a bit rubbery, a bit bland, 'just a cake'

jaynepearson's picture
4

These tasted delicious, but mine also overflowed in the oven and were then hollow in the middles, so they didn't look very professional! I had doubled the recipe, which seemed to make enough for five, but I think it would have worked better if I had divided it between six ramekins instead, leaving a bit of space at the top for expansion.

I felt that it probably didn't actually need the bicarb - the self-raising flour would have been enough for a decent rise and I think the puds would have had a better texture. I'll test it out and report back. Very yummy though, everyone liked them and it made a lovely spring pud served with some strawberries and fresh cream (didn't have time to do the ice cream).

navazc's picture
5

I love this recipe. Made it for a dinner party and it went down a treat. Only thing to remember is to take the frozen yoghurt out of the freezer a good hour before serving otherwise it's too hard. I used 0% fat greek yoghurt and it was lovely. I really recommend this pudding.

helenzest's picture
4

I made these for some guests today and they were absolutely delicious (and not at all heavy) with shop-bought pistachio ice cream. However, I would say that 5 mins preparation time is not realistic - 30 mins seems more like it. Leave some space at the top of the ramekins as mine overflowed; they also didn't come out in one piece!

helenzest's picture
4

I made these for some guests today and they were absolutely delicious (and not at all heavy) with shop-bought pistachio ice cream. However, I would say that 5 mins preparation time is not realistic - 30 mins seems more like it. Leave some space at the top of the ramekins as mine overflowed; they also didn't come out in one piece!

sammendez1's picture
5

Can't believe I haven't commented on these yet - I've made them four times and every time they turn out perfectly. They go down an absolute storm! As mentioned above they are a big portion, but they're so moist it's not too much effort to eat them :)
Ice cream is also lovely, I'm not a massive fan of greek yoghurt but the sugar sweetens it up enough. The colour is gorgeous.
This one is a real winner!

arabellastrange's picture
5

Simple and lovely. Went down a storm. I used EVOO instead of butter (for health, texture and flavour) and served with Greek yougurt and honey. I love the dome shape as it comes out of the cup and it looked just like the photo. It's a large portion, though, so next time I'll try it in 3 tea cups. We can always decide to have seconds!

jennypiccolo's picture
4

Made the puddings the day before and they warmed up nicely in the oven under foil on a low heat. Gorgeous! The ice cream was too hard even after an hour in the fridge, so that spoilt things a bit but it was delicious after another hour at room temp!

stookie42's picture
4

Yum Yum in my Tum.....

Really tasty pudding. I served with Mackie's ice cream and there were three clean bowls afterwards.

It's in my binder!

clarybear's picture
4

Didn't have cups but had little ramekins it worked just as well. The icecream was a little sour on ot's own but worked really well with the sweet cake .

tberesnevich's picture
3

It was very quick and easy to do. I've got enough mixture for 3 ramekins. It was pleasant pudding but not very impressive but I was in a hurry and did it without yogurt. It looks like yogurt makes these more special. Next time will try with it.

rachel_abbott2000's picture
5

ice-cream is like a little bit of pistachio heaven in my mouth

katyrouth's picture
5

Have only tried making the ice cream so far, but that was fantastic - so much quicker than making normal ice-cream. I made it for a party and everyone loved it - no-one could believe it was homemade!

theconnerys's picture

Am keen to make this recipe but not sure what size the ramekins should be. Can anyone help?

amphalon's picture
5

Really delicious. I found that it works best with a creme fraiche accompanyment, rather than ice cream.

starz2000's picture
4

I made these a few weeks ago for me and my partner and we both thought they were delicious. The only thing I wasn't sure about was whether the 1tbsp of pistachios was just for sprinkling or should also be mixed into the puddings?

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