These cute little puds are irresistible with a scoop of ice cream. If your coffee cups are made of delicate china, use deep ramekins instead.
Takes 25 minutes • Serves 2
– 2 tbsp butter, melted, plus extra for greasing the cups.
– 2 tsp clear honey, plus extra for drizzling.
– 50g/2oz self-raising flour.
– 25g/1oz ground almonds.
– 50g/2oz light muscovado sugar.
– ¼ tsp bicarbonate of soda.
– 1 large egg.
– 85g/3oz Greek yogurt.
– 1 tbsp pistachio nuts, roughly chopped, to sprinkle.
– ice cream, to serve.
Step 1:Butter two large coffee cups or individual ramekins, then line the bottoms with a circle of non-stick baking paper. Add a teaspoon of honey to the bottom of each.
Step 2:Preheat the oven to 180°C/160°C fan/gas 4. Mix the dry ingredients in a large bowl, squashing any lumps of sugar. Beat the egg, melted butter and yogurt together, then stir into the dry mix until smooth. Spoon the mix into the cups, sit them on a baking sheet, then bake for 20 minutes until risen and golden. Test if they’re ready by inserting a skewer – it should come out clean.
Step 3:Loosen the edge of each pud with a round-bladed knife, then up-turn them on to serving plates. Remove the lining disc, drizzle over a little more honey, then serve with ice cream and a sprinkling of pistachios.