Jo Pratt s salted honey and pistachio puddings recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Jo Pratt s salted honey and pistachio puddings recipe By Jo Pratt - March 6, 2022 These individual golden puds are quick and easy enough to make as a weekday dessert, yet impressive enough to serve at the end of a fancy dinner. Malou Burger MAKES 6 PREP 30 MINUTES COOKING 20 MINUTES 60g honey 100g pistachio nuts, plus extra to serve 100g self-raising flour 100g soft light brown sugar 1⁄2 tsp bicarbonate of soda 50g butter, melted, plus extra for greasing 2 eggs, beaten 175g greek yogurt, plus extra to serve 1⁄2 tsp orange blossom water 1⁄2 tsp flaked sea salt Heat the oven to 180C/160C fan/gas 4. Grease the insides of six 200ml ovenproof pudding moulds, coffee cups or ramekins and line the bases with a small circle of baking parchment. Add 1 tsp honey into each one. Put the pistachios in a food processor and blitz until they are finely ground. Mix in the flour, sugar and bicarbonate of soda. Add the melted butter, eggs, yogurt and orange blossom water then briefly blitz to combine. Transfer to the buttered moulds, level the surface with the back of a spoon and sit on a baking tray. Bake for 20 minutes until golden and risen, and a skewer comes out clean when inserted at the centre. Put the remaining honey in a small saucepan over a medium-high heat. When it starts to bubble, stir in the salt then remove from the heat. Loosen the edge of each pudding with a round-bladed knife and turn them out on to plates. Remove the parchment disk then spoon over the hot salted honey. Scatter over the remaining pistachios and serve hot with a dollop of yogurt. Be flexible VEGAN Use the same weight of maple syrup instead of honey and use it in the same way as in the method. Swap the butter and yogurt for plant-based alternatives. Instead of eggs, mix together 2 tbsp chia seeds with 6 tbsp cold water, leave to thicken for 10 minutes then use as you would the eggs. FLAVOUR SWAP Try other nuts. Pecans and walnuts are particularly tasty with the orange blossom water, which you can always swap for finely grated orange zest should you prefer. Maple syrup can be used instead of honey for a milder flavour. Now buy the book Our recipes are from The Flexible Baker by Jo Pratt, published by White Lion, price £20. To order a copy for £17 until 20 March, go to mailshop.co.uk/books or call 020 3176 2937. Free UK delivery on orders over £20. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved