Warm honey cup puddings

Warm honey cup puddings

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

Difficulty and servings

Easy

Serves 2

Easily doubled

Preparation and cooking times

Preparation time

Prep 5 mins

Cook time

Cook 20 mins

Freezable

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.
Try

Pistachio Greek yogurt ice cream - serves 4

Put 100g caster sugar and 100g ready-shelled pistachios into a food processor, then grind until the nuts are very fine. Put 415g yogurt (a 500g tub minus 85g for the cakes) into a large bowl, then stir in the nut mix. It will seem thick at first, but leave it for 5 mins, stirring now and again, and it will loosen as the sugar dissolves. Spoon into a small freezer-proof container and freeze for at least 6 hrs or overnight. Let sit in the fridge for 30 mins before serving.

PER SERVING (WITHOUT ICE CREAM)

545 kcalories, protein 13g, carbohydrate 55g, fat 32 g, saturated fat 13g, fibre 2g, sugar 35g, salt 1,14 g

Recipe from Good Food magazine, April 2009.

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Latest comments and suggestions

  • Binder photo Chris & Beth

    02 April 2009

    Chris & Beth commented on this recipe

    The pudding itself very easy and delicious. The ice cream whilst easy to make, none of the guests were that thrilled with.

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  • Binder photo Chris & Beth

    02 April 2009

    Chris & Beth rated this recipe

    3 stars

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  • Binder photo Charlottejoy

    05 April 2009

    Charlottejoy commented on this recipe

    This turned out amazingly for both myfamily and my habgsitters family who passed on the recipe, I couldn't recommend this pudding more!

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  • Binder photo Kiwi Judi

    06 April 2009

    Kiwi Judi commented on this recipe

    Am not a fan of pistachios having lived in the Middle East where they are served on everything! So I served with frozen Greek Yoghurt/honey which complemented the puddings.

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  • Binder photo KateV

    07 April 2009

    KateV rated and commented on this recipe

    4 stars

    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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  • Binder photo Amphalon

    22 April 2009

    Amphalon rated and commented on this recipe

    5 stars

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

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  • Binder photo angela31

    29 April 2009

    angela31 commented on this recipe

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

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  • Binder photo katyrouth

    06 May 2009

    katyrouth rated and commented on this recipe

    5 stars

    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!

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  • Binder photo rachel abbott

    26 July 2009

    rachel abbott commented on this recipe

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

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  • Binder photo rachel abbott

    26 July 2009

    rachel abbott rated this recipe

    5 stars

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  • Binder photo colandrina

    15 September 2009

    colandrina rated this recipe

    5 stars

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  • Binder photo tanya

    04 October 2009

    tanya rated and commented on this recipe

    3 stars

    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.

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  • Binder photo chunkyfrank

    21 January 2010

    chunkyfrank rated this recipe

    5 stars

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  • Binder photo clarybear

    30 March 2010

    clarybear rated and commented on this recipe

    4 stars

    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 .

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  • Binder photo Stookie

    26 October 2010

    Stookie rated and commented on this recipe

    4 stars

    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!

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  • Binder photo Jenny Piccolo

    03 February 2011

    Jenny Piccolo rated and commented on this recipe

    4 stars

    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!

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  • Binder photo Arabella

    10 April 2011

    Arabella rated and commented on this recipe

    5 stars

    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!

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  • Binder photo SamM1

    05 May 2011

    SamM1 rated and commented on this recipe

    5 stars

    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!

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  • Binder photo Helenzest

    15 August 2011

    Helenzest commented on this recipe

    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!

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Difficulty and servings

Easy

Serves 2

Easily doubled

Preparation and cooking times

Preparation time

Prep 5 mins

Cook time

Cook 20 mins

Freezable

Ingredients

  • 2 tbsp butter , melted, plus extra for greasing the cups
  • 2 tsp clear honey , plus extra for drizzling
  • 50g self-raising flour
  • 25g ground almonds
  • 50g light muscovado sugar
  • ¼ tsp bicarbonate of soda
  • 1 egg
  • 85g Greek yogurt (take this from the 500g tub for the ice cream, below)
  • 1 tbsp pistachios , roughly chopped
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PER SERVING (WITHOUT ICE CREAM)

545 kcalories, protein 13g, carbohydrate 55g, fat 32 g, saturated fat 13g, fibre 2g, sugar 35g, salt 1,14 g

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