What to Do with Empty Gu Pots: Recipes & Reuse Ideas

I currently have eleven empty Gu pots on the shelf above my kettle. Eleven. I know this because I counted them this morning while waiting for the toaster, and I also know that at least four of them have been there since before Easter. My husband keeps threatening to “have a clear out”, and I keep pretending I haven’t heard him, because deep down I know I’m going to use every single one of them eventually. That’s the story of Gu pots in most British kitchens, isn’t it? You buy them as a treat when they’re on offer in Sainsbury’s, usually on a Friday when nobody can face cooking a proper pudding, and you end up with a small glass collection that multiplies quietly in the cupboard until someone stages an intervention.

Diego, my ginger cat, actually knocked one clean off the worktop last month trying to get at a smear of leftover salted caramel cheesecake. It survived. They’re sturdier than they look.

If you’re sitting on your own little glass hoard right now, here’s what I’ve actually made and done with mine, plus the honest answer to the question everyone asks before they try anything: can you actually put these in the oven?

Are Gu pots actually oven safe?

Mostly yes, but with one important catch that a lot of reuse posts skip over. The little glass ramekins themselves can go in a conventional oven at around 180C on a baking tray, which is how I make mini crumbles and cheesecakes in them. But according to Gü’s own FAQ page, you shouldn’t put the pots straight back in the oven after using something like their Chocolate Melting Middle or Brownie, because reheating creates extra pressure inside the glass and can risk damaging it. Their own soufflé pots are designed to go in fresh, but the reheat pots aren’t.

Air fryers are a firmer no. I’d assumed mine would cope, since they’re glass and glass usually copes with heat, but Gü confirms the temperatures inside an air fryer are too hot for the ramekins and could lead to broken glass. So if you were about to bung a few in the air fryer basket to warm something up, don’t. Stick to a conventional oven for baking your own things in them, and let anything that’s already been cooked cool down before you wash and reuse the pot.

Proper desserts to make in your Gu pots

This is where I think most “what to do with your Gu pots” posts fall a bit flat. They’ll tell you to “make a cheesecake” as if that’s the end of the instruction. So here’s what I actually make, properly, with quantities that work.

Mini sticky toffee puddings

This is far and away the one my three ask for most, probably because it’s basically the same texture as a bought Gu hot pud but costs about a third of the price to make at home. I use my Mary Berry sticky toffee pudding recipe but divide the sponge mixture between six to eight clean Gu pots instead of one big dish, filling them about two thirds full since the sponge does rise. They bake at 180C (160C fan) for around 18 to 20 minutes rather than the 45 minutes or so a full pudding needs, so keep an eye on them from about the 15 minute mark. Pour the toffee sauce over while they’re still warm and let it soak in slightly before serving. My eldest, who’s fifteen and pretends to be too cool for pudding, has never once turned one down.

Individual crumbles

Genuinely one of the easiest things you can do with these pots. Fill each one about three quarters full with stewed apple, or apple and blackberry if that’s what’s in the freezer, top with your usual crumble mix, and bake at 180C for 20 to 25 minutes until the top’s golden and the fruit’s bubbling up the sides. Roasted rhubarb works brilliantly here too if it’s the right time of year, and I’ve got a whole post on roasting rhubarb for crumbles and puddings if you want the method. The portion size is perfect for kids who always claim they want “just a little bit” and then eat the whole thing anyway.

No-bake mini cheesecakes

These need zero oven time, which makes them the one I reach for when the kids want to help but I don’t want to be supervising hot trays. I use my Mary Berry no bake cheesecake recipe, just split between individual pots instead of one tin, a crushed digestive and melted butter base pressed into the bottom of each one, then the cream cheese filling on top and into the fridge for at least four hours to set. Twelve pots use roughly the same quantities as a standard 20cm cheesecake tin recipe. Add fruit compote or a bit of grated chocolate on top before serving.

Mini trifles

This is my go-to when I’ve got odds and ends that need using up, a bit of leftover Swiss roll or trifle sponge, some custard, and whatever fruit’s about to turn. Layer cubed sponge soaked in a splash of sherry or orange juice at the bottom, then fruit, then custard, then whipped cream on top. They look properly impressive lined up for a birthday tea, and because they’re already in individual pots, there’s none of the usual scramble to serve a big trifle without it collapsing.

Chocolate mousse pots

A genuinely quick one for a weeknight, melted dark chocolate folded through whipped double cream with a little icing sugar, spooned into the pots and chilled for a couple of hours. I sometimes add a spoonful of orange zest or a shot of leftover coffee to the chocolate before folding it through, which makes it taste a lot more grown up than the effort involved would suggest.

Jelly pots for the kids

No oven, no real skill required, and my youngest genuinely thinks these are more exciting than anything from a packet. A few raspberries or grapes in the bottom of each pot, then jelly poured over and left to set in the fridge overnight. Great for using up the pots that are a bit smaller or oddly shaped, since it doesn’t matter here.

The one that went wrong first time

I’ll be honest, my first attempt at crème brûlée in these pots wasn’t great. I underestimated how thin the custard layer would end up once spread across eight pots instead of four ramekins, and the whole lot set far too firm, more like a set custard than that proper wobble you want. If you’re trying it, keep the custard slightly deeper than feels right, and don’t skip the chilling time before you torch the sugar, or it won’t set enough to hold that classic crack.

Beyond dessert: quick food uses

Once you’ve got more pots than puddings to make, they’re really useful for other bits of cooking too.

Condiment pots at the table, rather than putting whole jars of mayo or ketchup out
Prep pots for pre-measured spices, chopped garlic or grated ginger before you start cooking properly, which has saved me more than once mid-recipe when I’ve realised I haven’t actually prepped anything
Individual snack pots for movie nights, so each child gets their own without the usual squabbling over the popcorn bowl
Poaching an egg in the microwave, which takes about a minute and saves faffing with a pan of simmering water
Keeping half a lemon or lime fresh in the fridge for a few days, cut side down
Roasting a whole garlic bulb, top sliced off and drizzled with oil, then squeezing the soft cloves out once cool
A butter pot by the toaster, so you’re not hunting for the whole tub every morning
Stopping salt and pepper grinders sliding about on the worktop or in a cupboard, which sounds minor until you’ve knocked one over for the hundredth time
Small dip pots for hummus, salsa or a bit of chocolate sauce alongside fruit, useful for lunchboxes too now my older two are into taking proper packed lunches to secondary school

Around the house and for the kids

Not every pot needs to end up in the oven. A good handful of mine have gone on to less edible careers:

Tealight holders dotted along the mantelpiece, which look properly pretty once the candle’s lit and glowing through the glass
A penny pot by the front door for loose change, which our nine year old has started raiding for the ice cream van
Craft storage for beads, buttons and sequins, kept on a tray so nothing tips over mid-project
A paint water pot for each child when they’re doing watercolours, since the wide base means they’re much harder to tip over than a normal glass
Stationery storage on the desk for drawing pins, paper clips and the odd stray Lego piece that ends up there for no clear reason

A jewellery or ring holder on the bedside table, so rings don’t go missing down the side of the bed
Propagating small plants, particularly mint cuttings from the garden which seem to root in water within a couple of weeks
A mini cloche over a newly planted seedling in a pot, which genuinely helps them get going before you move them outside
A water bowl for Diego and Daphne in the utility room, which sounds daft but they both actually prefer drinking from something low and wide rather than their usual bowl

And yes, if you’ve got the right generation of pot, a Pringles lid really does fit snugly on top. It’s not a proper seal, but it keeps dust and curious paws out.

For gifting and special occasions

A few of mine never make it back into daily rotation because they end up as gifts instead. Layered homemade candles are the obvious one, melted soy wax poured in stages with a bit of dried lavender or a few drops of essential oil between layers, which look far more expensive than they cost to make. Gü’s own ramekin reuse page has some lovely customer examples of this if you want more inspiration, including someone who dries their own flowers to decorate theirs. I’ve also filled a few with a simple hot chocolate mix, cocoa powder, sugar and a few mini marshmallows layered up, topped with a circle of fabric and string, for teachers at the end of term. If you’re doing a big family gathering, they double up nicely as place setting favours filled with a few sweets or nuts for each guest.

If you really, really don’t want to keep them

Sometimes the honest answer is that you just don’t need thirty glass pots. If you’ve decided enough’s enough, they can go straight in your household glass recycling, since Gü’s pots are made with at least 54% recycled glass and are fully recyclable. You could also list a batch on Facebook Marketplace, since crafters and wedding favour makers do genuinely buy them in bulk, or simply pass them on to a friend who’s just started their own Gu habit.

Quick questions about Gu pots

Can you put Gu pots in the freezer?

Yes, they’re freezer safe, so leftover mini crumbles or cheesecakes can go straight in once cooled. Leave a little headroom at the top if there’s liquid in there, since it’ll expand slightly as it freezes.

Can you put Gu pots in the dishwasher?

Yes, they’re sturdy enough for a normal dishwasher cycle, though I’d avoid stacking anything heavy directly on top of them in the rack.

Can you put Gu pots in the microwave?

Yes, for reheating things like porridge or melting butter, but avoid anything with a metallic lid or decoration first, and be careful lifting them out as the glass does hold heat.

Where can I get lids for Gu pots?

Pringles lids fit the older style of pot reasonably well. If you want a proper seal, bamboo lids with a silicone edge are sold specifically for Gü and similar ramekins from independent sellers online, and they’re worth it if you’re using the pots for regular food storage rather than the odd craft project.

Key Takeaways

Gu pots are oven safe for your own baking at around 180C, but Gü themselves advise against reheating already-cooked pots (like the Melting Middle or Brownie) straight back in the oven, and against air fryers altogether, since the heat can crack the glass
A standard sticky toffee pudding, trifle or crumble recipe splits well across six to eight pots, with bake times of roughly 18 to 25 minutes rather than a full dish
No-bake options like cheesecake, mousse or jelly pots need no oven at all, and are the easiest ones for baking with younger children
The pots are freezer, dishwasher and microwave safe, just not air fryer safe
Gü’s ramekins are made with at least 54% recycled glass and are fully recyclable if you decide you’ve got enough

What to Do with Empty Gu Pots (From a Mum Who Has Far Too Many)

Are Gu pots actually oven safe?