Name: Warm honey cup puddings
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 2
Cuisine: Greek
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 almond; 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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Warm honey cup puddings

Warm honey cup puddings

Jane Hornby

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Serves 2

Easy

Prep: 5 mins

Cook: 20 mins

A star rating of 4.4 out of 5.29 ratingsRate

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

Easily doubled

Freezable

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A star rating of 4.7 out of 5.23 ratings

Ingredients

Nutrition

Units:

MetricUS

2 tbsp butter

melted, plus extra for greasing the cups
2 tsp clear honey

plus extra for drizzling
50g self-raising flour
25g ground almond
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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Nutrition: per serving (without ice cream)

kcal545
fat32g
saturates13g
carbs55g
sugars35g
fibre2g
protein13g
salt1.14g

low

Method

step 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.
step 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.
step 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.

RECIPE TIPS

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.

Recipe from Good Food magazine, April 2009

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A star rating of 4.4 out of 5.29 ratings

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