Warm honey cup puddings

Recipe uploaded by

Jane Hornby

7 ratings

Recipe by Jane Hornby

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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.

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, salt 1.14 g

Latest comments and suggestions

• 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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• Chris & Beth

  02 April 2009

  Chris & Beth rated this recipe

  

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• 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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• 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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• KateV

  07 April 2009

  KateV rated and commented on this recipe

  

  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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• Amphalon

  22 April 2009

  Amphalon rated and commented on this recipe

  

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

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• 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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• katyrouth

  06 May 2009

  katyrouth rated and commented on this recipe

  

  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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• 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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• rachel abbott

  26 July 2009

  rachel abbott rated this recipe

  

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• colandrina

  15 September 2009

  colandrina rated this recipe

  

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• tanya

  04 October 2009

  tanya rated and commented on this recipe

  

  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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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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Difficulty and servings

Serves 2

Easily doubled

Preparation and cooking times

Prep 5 mins

Cook 20 mins

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

PER SERVING (WITHOUT ICE CREAM)

545 kcalories, protein 13g, carbohydrate 55g, fat 32 g, saturated fat 13g, fibre 2g, salt 1.14 g

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