Jo Pratt’s salted honey and pistachio puddings recipe

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.

salted honey and pistachio puddings
Malou Burger


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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

The Flexible Baker
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 or call 020 3176 2937. Free UK delivery on orders over £20.