Hey everyone, it is me, Dave, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, warm honey cup pudding with pistachio frozen yoghurt. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Dairy Free Almond Pistachio Frozen Yogurt… Yes Please! For sweetness I used raw honey which I prefer as it does not have a strong flavour. For my vegan readers you could definitely use an alternative liquid sweetener.
Warm honey cup pudding with pistachio frozen yoghurt is one of the most popular of current trending foods in the world. It is enjoyed by millions daily. It is simple, it is quick, it tastes yummy. They are nice and they look wonderful. Warm honey cup pudding with pistachio frozen yoghurt is something which I’ve loved my entire life.
To begin with this particular recipe, we must first prepare a few components. You can have warm honey cup pudding with pistachio frozen yoghurt using 12 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Warm honey cup pudding with pistachio frozen yoghurt:
- Prepare Butter greasing melted plus extra for Grams
- Prepare Honey plus extra for Teaspoons
- Make ready Self raising flour
- Get Ground almonds
- Make ready muscovado sugar brown sugar Light or light brown
- Get Baking soda
- Take Egg
- Make ready yoghurt or hung yoghurt Greek
- Take Pistachio roughy chopped
- Make ready yoghurt or hung yoghurt Greek (less the 85 gms)
- Make ready Caster sugar
- Prepare Pistachios shelled
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Instructions to make Warm honey cup pudding with pistachio frozen yoghurt:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
- 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.
I have froze the yogurt cups in freezer for kids (with a popscicle stick) they love it. To losen i just put base of cup under hot water enough to pull it lose. Just wondering if I could freeze regular yogurt cups or premade pudding cups and what the result would be? We are on a tight budget so I'd rather. When cool enough to handle, but still warm, spoon the topping.
So that is going to wrap this up for this exceptional food warm honey cup pudding with pistachio frozen yoghurt recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
