You’ll Need
100g softened butter
100g caster sugar
2 eggs
100g self-raising flour
1 tsp ground cardamom
50g pistachios, finely chopped
2 tbsp milk
For The Syrup
2 tbsp honey
1 tbsp warm water
½ tsp ground cardamom
For The Finish
1 tbsp chopped pistachios
Light dusting of icing sugar
Optional But Dangerous
Vanilla ice cream
White chocolate drizzle
Rose syrup
Method
Preheat your air fryer to 160°C.
Lightly grease four ramekins or foil pudding pots.
In a bowl, beat together the butter and caster sugar until pale and smooth.
Add the eggs one at a time, mixing well after each addition.
Fold through the flour, ground cardamom, chopped pistachios, and milk until fully combined.
Divide the mixture evenly between the pudding pots.
Air fry at 160°C for 12–15 minutes until risen, lightly golden, and cooked through.
While the cakes cook, mix together the honey, warm water, and cardamom.
As soon as the cakes come out of the fryer, brush or spoon the syrup over the tops.
Allow to soak in for 2–3 minutes.
Finish with chopped pistachios and a light dusting of icing sugar.
Serve warm or allow to cool slightly.