Butter two or three (depending on size) 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. 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 20-25 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.

For the ice cream: Put 100g caster sugar and 80 g ready-shelled pistachios into a food processor, then grind until the nuts are very fine.

Put 415g yogurt (a 500g tub minus 85g for the cakes) into a large bowl, then stir in the nut mix. It will seem thick at first, but leave it for 5 mins, stirring now and again, and it will loosen as the sugar dissolves. s before servin

Spoon into a small freezer-proof container and freeze for at least 6 hrs or overnight. Leave at room temp for Atleast 30 minutes before serving.