Warm Honey Cup Puddings Food

WARM HONEY CUP PUDDINGS

Steps:

• Butter two 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/fan160C/gas 4. 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 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.

YORKSHIRE PUDDINGS

Steps:

• Preheat the oven to 400°F.
• Sift the flour into a medium-sized mixing bowl and add a pinch of salt. Crack the eggs in and whisk together with the flour, then gradually pour in the milk, stirring constantly. Beat all the ingredients together until the batter is the consistency of cream. Refrigerate the batter for 30 minutes.
• Pour 1 teaspoon of oil into the bottom of each of the 8 wells in a non-stick muffin tin. Put the muffin tin in the oven to heat the oil until it's very hot-almost smoking hot (about 5 minutes).
• Give the batter a quick stir and then pour it equally into each well in the tin (you should hear it sizzle and it should bubble). Return the tin to the oven and bake the puddings for 20-25 minutes, until they have risen and are deep golden brown. These are wonderful with Sage and Onion "Roast".

WARM HONEY CUP PUDDINGS

Steps:

• Grease two large coffee cups or individual ramekins, then line the bottoms with a circle of parchment paper.
• Add 1 teaspoon honey to the bottom of each.
• Heat the oven to 350 degrees F.
• 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 minutes until risen and golden.
• Test for doneness by inserting a toothpick - it should come out clean.
• The puddings can be made up to a day ahead, then reheated in the microwave. Otherwise, keep warm in the oven until ready to serve.
• Loosen the edge of each pudding with a round-bladed knife, then upturn them onto serving plates.
• Remove the parchment paper, drizzle with a bit more honey, and sprinkle with pistachios.
• Serve with a scoop of pistachio or hazelnut ice cream.

WARM DATE AND ALMOND PUDDINGS

Steps:

• Butter and flour 6 individual ovenproof bowls, about 2/3 cup capacity. Set on a baking sheet and spoon 1 tbsp corn syrup into each of the molds (this will become the sticky topping). Set aside.
• Remove the pits from the dates and chop them into small pieces. Place in a bowl and add the sherry and just enough boiling water to cover. Let soak for 10 minutes.
• Preheat the oven to 375°F (convection oven to 375°F). Cream the butter and sugar together either by hand or using an electric mixer until soft, light, and creamy. Add the eggs, one at a time, beating well after each addition. (The mixture may appear to separate at this point, but it will come back together.)
• Sift together the flour, salt, and baking powder, combine with the ground almonds, and fold into the batter with the orange zest. Squeeze out the excess moisture from the dates, add to the mixture, and stir well to combine.
• Divide the batter among the ovenproof bowls, filling them no more than two-thirds full. Bake until well risen, golden, and springy to the touch, 20 to 25 minutes.
• To unmold, run a small knife around the inside of each mold and invert the pudding onto a warm plate. Serve the little desserts at once, either on their own or, as I prefer, with a dollop of cream.

WARM HONEY CAKE

Steps:

• Heat oven to moderate (180°C).
• Grease a 20 cm round baking dish.
• Sift flower& baking powder.
• Add sugar to flour& mix.
• Beat egg and milk.
• Add egg mixture and the melted 3 tablespoons margarine to flour and blend gently (Do not overmix).
• Bake for 30 minutes.
• Melt the honey and 3 Tablespoons margarine.
• Pour over hot baked cake and serve.