Ready in: 45 minutes
Pistachio Praline (Optional)
¼ cup sugar
3 Tbsp water
1-2 tsp honey
¼ cup yoghurt
2 Tbsp melted butter
1 packet honey pudding mix
¼ cup sugar
¼ cup water
Juice of 1 lemon
Yoghurt or cream or ice-cream
Preheat oven to 180°C. Line an oven tray with baking paper and set aside a second oven tray. Grease two large ramekins with butter. Line the bottoms with a circle of baking paper and place in fridge to set. Before starting the puddings make praline (if using).
Combine first measure of sugar and water in a small pot. Bring to a simmer on medium-high heat, swirling until sugar dissolves. Bring to the boil and cook for 4-6 minutes, without stirring until mixture turns a golden colour. Once golden, remove from heat, add pistachios, mix and pour out onto lined tray. Set aside to cool.
While praline cools prepare puddings. Place ½ -1 teaspoon of honey in each ramekin. In a medium bowl, beat egg, yoghurt and butter together with a whisk for 1-2 minutes, until well combined. Add honey pudding mix to the egg mixture and stir until smooth.
Spoon the mixture into ramekins and place on second tray. Bake for 20-25 minutes, until golden and a skewer inserted comes out clean. Set aside to rest for 2-3 minutes before removing from cup/ramekin.
While puddings bake, prepare syrup. Combine second measures of sugar and water in a small pot. Bring to the boil on medium-high heat. Boil for 1 minute and remove from heat. Add lemon juice and set aside. When praline is cool, finely crush with either a food processor, mortar and pestle or smash with a rolling pin.
To serve, run a knife around puddings and tip upside down into a bowls to release. Remove paper and drizzle over lemon syrup. Sprinkle over pistachio praline (or plain pistachios) and serve with yoghurt, cream or ice-cream. Lightly dust with icing sugar.
When cooking praline, use a pastry brush dipped in water to brush around the edges of the pot. This helps the mixture to not crystallise. You don't want to mix the sugar but you can swirl the pot to get an even golden colour.
Praline can be made in advance and kept in an air tight container once cool.
If you don't want to make the praline, lightly toast pistachios, crush and use in place of praline.