- Details
- Category: Honey
Cake:
170g / 6oz Self-Raising Flour
Pinch Salt
155g / 5oz Butter
85g / 3oz Sugar
2 Eggs
¼ tbsp Vanilla Essence
120ml / 4 floz Milk
- Details
- Category: Honey
8 oz plain sweet biscuits
3 oz margarine
6 level tbsp set honey
4 level tbsp crunchy peanut butter
- Details
- Category: Honey
For the Cake:
6 oz honey
4 oz soft brown sugar
5 oz butter or margarine
2 eggs
7 oz Self Raising flour
For the Drizzle:
2 tbsp honey
3 tbsp sherry
- Details
- Category: Honey
• 1.5kg boneless gammon joint
• 7-8 cloves
• Juice of 1 orange
• 50ml liquid honey
Pre-heat oven to 200C, Gas
- Details
- Category: Honey
1/4 cup Butter
½ cup Orange Juice
½ cup Honey
2 tbsp Lemon Juice
2 tbsp Chopped Parsley
2 tbsp Soy Sauce
1 tbsp Dry Mustard
Chicken pieces
- Details
- Category: Honey
2 lb plain flour (brown or white)
1 ½ dsp honey
1 ½ oz yeast
1 pint warm water
1 tsp salt
1 oz butter or margarine
· Set flour to warm thoroughly in bowl.
· To prepare yeast: Take a warm bowl, cream together honey and yeast. Add a little of the warm water, cover and set aside in warm place. This should become light and foamy in 10-15 mins.
· Combine salt and fat with the flour.
· Make a well in the centre and add the rest of the water to the yeast mixture, working this well into the flour.
· Place dough in warm bowl, cover with a warm tea towel and put in a warm place. The dough will rise to twice its size.
· Knead it thoroughly until all stickiness disappears. It is essential to carry out this operation quickly and lightly.
· Then divide the dough and place in two loaf tins - return to a warm place to double in size.
· Put in oven at 475° for 10 mins, reducing to 425° for 10 mins, then 400° until cooked.
- Details
- Category: Honey
1 lb plain flour
½ level tsp salt
1 oz lard
½ oz fresh yeast (or 1 level dsp dried yeast and 1 level tsp caster sugar)
½ pint tepid milk
2 tbsp honey
4 oz currants
