Warm honey cup pudding with pistachio frozen yoghurt

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, Warm honey cup pudding with pistachio frozen yoghurt. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Warm honey cup pudding with pistachio frozen yoghurt, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Warm honey cup pudding with pistachio frozen yoghurt delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Warm honey cup pudding with pistachio frozen yoghurt is 3-serving. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Warm honey cup pudding with pistachio frozen yoghurt estimated approx 60 mins.

To begin with this recipe, we have to prepare a few ingredients. You can cook Warm honey cup pudding with pistachio frozen yoghurt using 12 ingredients and 8 steps. Here is how you can achieve that.

Perfect for winter

Ingredients and spices that need to be Prepare to make Warm honey cup pudding with pistachio frozen yoghurt:

1. 30 cups Butter greasing melted plus extra for Grams
2. 2 drizzling Honey plus extra for Teaspoons
3. 50 Grams Self raising flour
4. 25 Grams Ground almonds
5. 50 Grams muscovado sugar brown sugar Light or light brown
6. 1/4 Teaspoon Baking soda
7. 1 Egg
8. 85 Grams yoghurt or hung yoghurt Greek
9. 1 Tablespoon Pistachio roughy chopped
10. 500 Grams yoghurt or hung yoghurt Greek (less the 85 gms)
11. 100 Grams Caster sugar
12. 80 Grams Pistachios shelled

Instructions to make to make Warm honey cup pudding with pistachio frozen yoghurt

1. Butter two or three (depending on size) 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. 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.
3. Spoon the mix into the cups, sit them on a baking tray, then bake for 20-25 mins until risen and golden. Test if they’re ready by inserting a skewer – it should come out clean.
4. 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.
5. 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.
6. For the ice cream: Put 100g caster sugar and 80 g ready-shelled pistachios into a food processor, then grind until the nuts are very fine.
7. 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. s before servin
8. Spoon into a small freezer-proof container and freeze for at least 6 hrs or overnight. Leave at room temp for Atleast 30 minutes before serving.

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