Warm Honey Cup Puddings Recipes

Steps:

• Heat 4 cups of the milk in a large saucepan over medium heat until steaming.
• Whisk the sugar, cornstarch and 1/2 teaspoon salt in a large bowl. Whisk in the egg yolks and the remaining 1/2 cup milk.
• Whisk half of the hot milk into the egg mixture until smooth, then gradually whisk the egg-milk mixture into the saucepan. Cook over medium heat, whisking constantly, until the mixture boils. Continue to cook, whisking constantly, until it has thickened to a puddinglike consistency, 3 to 4 minutes. Remove from the heat and stir in the vanilla.
• Cool slightly, stirring a few times to prevent a skin from forming. Place a piece of plastic wrap directly on top of the pudding and refrigerate until completely cooled and thickened, about 4 hours.
• Before serving, whisk the pudding vigorously until smooth and creamy.
• Stir-ins:
• Cookies and Cream: Crush 20 chocolate wafer cookies, stir some into the pudding and top with the rest.
• Fresh Berries and Gingersnaps: Fold in 2 cups of fresh, mixed berries and top with about 12 finely crushed gingersnaps.
• Vanilla-Banana: Fold in 3 sliced bananas. Cover and refrigerate for 1 hour. Fold in 24 crushed vanilla wafer cookies and top with more sliced bananas.
• Rocky Road: Fold in 1 cup each mini marshmallows and toasted chopped walnuts and 1/2 cup of mini chocolate chips. Sprinkle with more chocolate chips.
• Peanut Butter* and Jelly (See Cook's Note): Fold in 1 cup quartered red grapes and 1/3 cup each chopped roasted peanuts and peanut butter chips. Top with whole grapes.

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.

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".