Class 11 – Honey Fudge
Honey Fudge – use this recipe
|400g/14 oz granulated sugar||3 tbsp honey|
|400g/14 oz condensed milk||1 tsp vanilla essence|
|100ml/3 ½ fl oz water||50g/1 ¾ oz cold unsalted butter|
|Pinch of salt|
Method: Lightly oil a 20 cm/8 inch square shallow baking tin. Put the sugar, condensed milk and water in a large, heavy bottomed saucepan. Heat gently until sugar has dissolved. Stir in the salt and 2 tbsp of honey. Boil vigorously until mixture reaches soft ball stage (about 116C/240F). Turn off heat and stir in vanilla extract, butter and remaining 1 tbsp honey. Beat with wooden spoon until thick and granular. Leave to cool slightly, mark into 2 cm squares and leave to set completely.
Class 12 – Honey Banana Cake
Honey Banana Cake – use this recipe
|150g/5 oz butter||150g/5 oz SR Flour|
|100g/3 ½ oz brown sugar||150g/5 oz wholemeal flour|
|150g /5 oz mashed banana||1 egg|
|175g/ 6 oz chopped dates||1 tsp baking powder|
|60g/2 oz honey||Pinch of salt|
Method: Preheat oven to 160C/350F/gas mark 3. Cream butter and sugar together and beat in the egg. Add the mashed banana and honey and beat well, stir in the dates. Sieve the flours and baking powder together and mix into the creamed mixture together with the salt. A little milk may be added if necessary. Bake in a greased and lined circular tin, 16.5 – 19 cm (6 ½ – 7 ½ inches) in diameter for approximately 1 ½ hours
Timing is for conventional ovens and is a guide only as appliances vary.
Class 13 – Honey Nut Blondies
Honey Nut Blondies – use this recipe
|100g/3 ½ oz unsalted butter, plus extra for greasing||1 ½ tsp vanilla extract|
|175g/6 oz white chocolate||200g/7 oz plain white flour|
|100g/3 ½ oz honey||1 ½ tsp baking powder|
|50g/1 ¾ oz light muscovado sugar||100 g/3 ½ oz brazil nuts, chopped|
|2 eggs, lightly beaten||50g/1 ¾ oz dried cranberries|
Method: Preheat the oven to 170C/340F/Gas mark 3 ½. Butter a 20cm/8 inch square shallow baking tin. Chop 75g/2 ¾ oz of the white chocolate into squares. Break the rest of the chocolate into squares. Melt the butter and 100g/3 ½ oz chocolate in a heat proof bowl over a pan of simmering water. Be careful not to overheat. Stir together to amalgamate. Remove the bowl from heat and stir in honey and sugar then eggs and vanilla. Fold in flour and baking powder, then nuts, dried fruit and the rest of the white chocolate chopped into chunks. Scrape the dough into the prepared tin and bake for 20-25 minutes until lightly brown. Leave in tin to cool completely. Cut into 16 squares and store in an airtight tin.Six squares to be displayed.