Recipe of Homemade Warm honey cup pudding with pistachio frozen yoghurt

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Before you jump to Warm honey cup pudding with pistachio frozen yoghurt recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Could save you Cash.

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The kitchen alone gives you many small means by which energy and money can be saved. It is quite easy to live green, after all. Mostly, all it requires is a little common sense.

We hope you got benefit from reading it, now let's go back to warm honey cup pudding with pistachio frozen yoghurt recipe. To make warm honey cup pudding with pistachio frozen yoghurt you only need 12 ingredients and 8 steps. Here is how you achieve that.

The ingredients needed to cook Warm honey cup pudding with pistachio frozen yoghurt:

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

Instructions 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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