Warm honey cup puddings

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

Recipe uploaded by

Jane Hornby

18 ratings 4

Recipe by Jane Hornby

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Tested

Difficulty and servings

Serves 2

Easily doubled

Preparation and cooking times

Prep 5 mins

Cook 20 mins

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.
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.
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, sugar 35g, salt 1.14 g

Recipe from Good Food magazine, April 2009.

Latest comments and suggestions

Results 21-24

sunshine-fairy

15 April 2012

sunshine-fairy rated and commented on this recipe

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).

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hasselk

28 April 2012

hasselk rated and commented on this recipe

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

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louise89

14 July 2012

louise89 rated this recipe

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Felicityhm

29 October 2012

Felicityhm rated and commented on this recipe

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...

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