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.

Six squares to be displayed.

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.