Honey Show Recipes

Wholemeal Honey, Nut and Date Cake (Class 28)

Grease and line base of 2lb loaf tin.

Pre-heat oven gas 3-4 170-180C
340g jar of honey
130ml water
1 tablespoon of golden syrup
30g butter
250g chopped dates
30g chopped almonds
100g chopped walnuts
½ teaspoon mixed spice
½ teaspoon ground ginger
300g wholemeal self-rising flour

1. Combine honey, water, syrup and butter in a saucepan over a low heat, stir constantly without boiling until butter has melted. Remove from heat and cool to room temperature
2. Stir dates and nuts into the honey mixture
3. Gradually add the flour and spices until combined
4. If the mixture looks too dry add more water or if it looks too wet add a touch more flour
5. Put mixture into prepared tin and bake in the oven for about 50 minutes or until cooked
6. Once cooked, remove from the oven and cover the tin with foil, cool the cake in the tin before turning out

Honey Oat Cookies (Class 32)

Oven: Gas 2-3 150 -160C Line baking sheets
150g oats
100g plain flour
50g butter
2 teaspoonful caster sugar
3 decent tablespoonful good quality honey
100g sultanas
50g chopped pecans
Handful chocolate chips (optional)
¼ teaspoonful bicarbonate of soda
dissolved in a little boiling water

1. Melt butter over a low heat, add the honey and mix well
2. Add the dissolved bicarbonate
3. Add the remainder of the dry ingredients into a bowl, mix well
4. Pour the melted butter mixture into the dry ingredients – if using chocolate chips as well, allow the butter to cool slightly first
5. Mix well, the mixture should be sticky but come together fairly well without being runny
6. Take tablespoonsful of mixture and roll into a ball shape, place each ball on to a baking sheet lined with baking parchment, well-spaced apart, flatten slightly. Coating your hands in flour helps this process!
7. Bake in the middle of a pre-heated oven for about 20 minutes or until cooked. The cookies should have a dry feel to the top and a slight spring feel to the centre.
8. Once cooked, cool on a wire rack.