Cup Pudding Recipes

CUP PUDDING

Steps:

• Grease 2 large cups well.
• Sift together dry ingredients.
• Melt butter in microwave.
• Mix the milk and egg into the butter and add this to the dry ingredients.
• Mix til smooth.
• Spoon half syrup (or jam) into each cup, followed by 1/2 the batter.
• Cover loosely with plastic wrap and microwave for 2 minutes on high.
• Leave to stand for about 5 minutes before turning out onto serving plates.

PUDDING IN A MUG

Steps:

• Place milk and chocolate in a 12-ounce microwave-safe mug or a 2-cup glass measuring cup.
• Microwave on High until hot but not boiling, 60 to 90 seconds. Stir to melt chocolate.
• Stir cornstarch, sugar, and salt together in a small bowl; blend into the milk mixture.
• Microwave on High for 30 seconds, stir, and continue to heat until mixture thickens and just begins to boil, about 15 seconds more.

WARM HONEY CUP PUDDINGS

Steps:

• Butter two large coffee cups or individual ramekins, then line the bottoms with a circle of non-stick paper. Add 1 tsp honey to the bottom of each.
• Heat oven to 180C/fan160C/gas 4. 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 mins until risen and golden. 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.
• Loosen the edge of each pud with a round-bladed knife, then up-turn them onto serving plates. Remove lining disc, drizzle over a little more honey, then serve with a scoop of the pistachio ice cream (below) and a sprinkling of pistachios.

LIME PUDDING CUPS

Steps:

• In a saucepan, bring heavy cream, granulated sugar, finely grated lime zest, and a pinch of kosher salt to a boil over medium heat. Cook, stirring often, until reduced to 2 cups, 8 to 10 minutes.
• Remove from heat; stir in fresh lime juice. Let cool 20 minutes, then strain through a fine mesh sieve into a liquid-measuring cup; discard solids. Divide evenly among 6 glasses. Refrigerate until set, about 2 hours. Top cups with lightly sweetened whipped cream, crumbled graham crackers, and more finely grated lime zest; serve.

EASY CHRISTMAS PUDDING

Steps:

• For the pudding, empty the first six cups and the nuts, if using, into a mixing bowl with the spices, then stir in the milk and egg. Once well combined, tip into a buttered 1.5 litre pudding bowl.
• Cover with a double layer of buttered foil, making a pleat in the centre to allow the pudding to rise. Tie the foil securely with string, then place in a steamer or large pan containing enough gently simmering water to come halfway up the sides of the bowl. Steam, covered with a lid, for 2½ hours. Check the water level during cooking, topping up if necessary. If you are preparing this pudding ahead, remove the foil, let it cool slightly, then wrap in cling film and then fresh foil. If you are serving it immediately, unwrap and invert onto a deep plate.
• For the sauce, put everything in a pan and bring slowly to the boil, stirring. Allow to bubble away for 2-3 minutes, still stirring, until the sugar has dissolved and the sauce is pale caramel in colour and slightly thickened. Remove from the heat. Pour the sauce over the pudding and decorate with the whole mixed nuts.

7-CUP STEAMED CHRISTMAS PUDDING WITH BUTTERSCOTCH SAUCE

Steps:

• For the pudding, empty the first six cups and the nuts, if using, into a mixing bowl with the spices, then stir in the milk and egg. Once well combined, tip into a buttered 1.5 litre pudding bowl.
• Cover with a double layer of buttered foil, making a pleat in the centre to allow the pudding to rise.
• Tie the foil securely with string, then place in a steamer or large pan containing enough gently simmering water to come halfway up the sides of the bowl. Steam, covered with a lid, for 2 to 2 1/2 hours.
• Check the water level during cooking, topping up if necessary.
• If you are preparing this pudding ahead, remove the foil, let it cool slightly, then wrap in cling film and then fresh foil. It can be stored in a fridge for up to one week ahead of time. Or, freeze it for up to one month. Defrost overnight.
• If you are serving it immediately, unwrap and invert onto a deep plate.
• For the sauce, put everything in a pan and bring slowly to the boil, stirring. Allow to bubble away for 2-3 minutes, still stirring, until the sugar has dissolved and the sauce is pale caramel in colour and slightly thickened.
• Remove from the heat. Pour the sauce over the pudding and decorate with the whole mixed nuts.
• Serve with a jug of fresh cream or brandy custard.

PUDDING IN A CUP

Steps:

• Put the correct amount of pudding powder and milk into a cup.
• Hold cup firm and stir with spoon.
• Stir until mixed together well and pudding is thick.
• Eat and enjoy!