The name of this Greek dessert sounds appetising. Serve these classic warm honey puddings with a scoop of pistachio ice-cream.

Time: 20 minutes

Serves: 2

You will need:

Lamb Brand Self-Raising Flour, 50g

Lamb Brand Brown Sugar, 50g

Lamb Brand Pure Ground Almonds, 25g

Greek yoghurt, 85g*

Butter, 2 tbsp. (melted, plus extra for greasing the cups)

Honey, 2 tsp. (plus extra for drizzling)

Egg 1

Pistachios, 1 tbsp. (roughly chopped)

Bicarbonate of soda, ¼ tsp.

*Strawberry yoghurt can be substituted for Greek Yoghurt  

All you have to do is:

1.Butter two large coffee cups, then line the bottoms with a circle of non-stick paper. Add 1 tsp. honey to the bottom of each.

2.Heat oven to 180 °C. 

3.Mix the dry ingredients in a large bowl, squashing any lumps of sugar with your fingers. 

4.Beat the egg, butter and yogurt together, then stir into the dry mix until smooth. 

5.Spoon the mix into the cups, sit them on a baking tray, then bake for 20 minutes until risen and golden. 

6.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.

7.Loosen the edge of each pudding with a round-bladed knife, then up-turn them onto serving plates. Remove lining disc, drizzle over a little more honey and serve with a scoop of ice cream and a sprinkling of pistachios.