This is the dessert we were going to have on Valentines day (Tuesday evening). They are so simple and quick to make that I thought I would leave it to the last minute to prepare and bake them. They go really well with Homemade Pistachio Ice Cream which I made and popped into the Freezer Monday night. I said in the post about our Main Course, Lamb Shanks with Figs and Honey, Hana made it the night before as per Nigella’s instructions. When we came to reheat it to eat we realised just how much there was. We had used about a whole Leg of Lamb chopped into chunks. With the whole dried Figs, Sweet Potato Pureé and the rich, dark velvety Red Wine sauce coating it all we thought twice about having the dessert. I may be a big eater who likes superhuman sized portions but when your looking at eating the better part of a Leg of Lamb with vegetables and Rice as well there isn’t a whole lot of room left for pudding.
So we decided to leave the dessert till Wednesday night. I baked them in advance in the day and then heated them through later for a pre-bedtime treat, unfortunatly I forgot to defrost the Ice Cream in advance so it was rock hard when we went to have it. It was far too frozen to have with the Honey Cup Puddings so we each dug a spoon in and tried a good spoonful before popping it back in the Freezer for another day.
These Honey Cup Puddings are probably the quickest and easiest puddings I have made in a long time or ever! The prep time is about 10-15 minutes and they take just 20 minutes to bake. I guess you could cook them even faster in a Microwave similar to a microwave coffee cup cake but as I don’t use a microwave I can’t sayt what the timings would be. It’s best to eat them straight from the oven when they are steamingly warm with a nice bit of Ice Cream.
Preperation + Cooking time 30 minutes.
2tbsp Butter + a little extra to grease the dishes
2tsp Runny Honey
50g Self Raising Flour (or 50g Plain Flower + 1tsp Baking Powder)
25g Ground Almonds
1 Egg – Beaten
50g Light Muscovado Sugar
Pinch of Golden Caster Sugar for Sprinkling
1/4tsp Bicarbonate of Soda
1tbsp Crushed Pistachios
Butter two Ramkins and line the bottom with a circle of baking paper. Heat your oven to 180c.
Weigh out the dry ingredients and mix together. Melt the Butter over a gentle heat. Once cooled a little (so as not to scramble the Egg or Curdle the Yoghurt), add to the beaten Egg and the Yoghurt.
Stir the wet ingredients to the dry and whisk together to a smooth mix. Spoon the Batter into the two Ramakins and sprinkle with a little Sugar. Bake in the oven for 20 minutes until risen and golden.
Check they are ready with a skewer, if it comes out clean its ready to eat. Serve warm with Ice cream.
See my Recipe for Pistachio Ice Cream for the puddings perfect companion.