Warm honey cup puddings

By foodiva

Ingredients

• 2 tbsp butter, melted, plus extra for greasing the cups
• 2 tsp clear honey, plus extra for drizzling
• 50 g self-raising flour
• 25 g ground almonds
• 50 g light muscovado sugar
• 1/4 tsp bicarbonate of soda
• 1 egg
• 85 g Greek yogurt (take this from the 500g tub for the ice cream, below)
• 1 tbsp pistachios, roughly chopped

Details

Servings 2
Preparation time 5mins
Cooking time 25mins
Adapted from bbcgoodfood.com

Preparation

Step 1

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

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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.

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

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

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.

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.

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...

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.

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!

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.

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

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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