Isle of Ely Honey - Foodie Gallery

Foodie Gallery

The most decadent breakfast ever - waffles, bananas, pecans & cascading Isle of Ely Honey

Honey Flapjack

Ingredients

125g/4oz butter or margarine

125g/4oz soft brown sugar

3 tablespoons Isle of Ely Honey

250g / 8 oz rolled oats

50g /2oz chocolate chips or coconut/raisins or chopped nuts

Melt the fat with sugar, honey and stir in the oats. Add chocolate chips/coconut/raisins/nuts. Turn into greased 8 inch square tin. Smooth the top and bake in preheated oven 180C for 25-30 minutes until golden brown.

This recipe is so versatile you can add numerous additional ingredients to bulk it up and its great for school pack ups!

Honey Gingerbread

Ingredients

100g / 3oz caster sugar

375g / 13 oz plain flour

2 teaspoons bicarbonate of soda

1 teaspoon salt

2 teaspoons ground ginger

2 teaspoons ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon ground nutmeg

225g / 7oz unsalted butter

8 tablespoons Isle of Ely Honey

Sift together the dry ingredients in a large mixing bowl. Use your fingertips to rub in the butter until it resembles breadcrumbs. Then add honey and bring together to form a dough.

Roll out on a floured surface until 3mm thick. Cut into shapes, place on baking tray & bake in a preheated oven at 180C for about 12-15 minutes. Remove from oven & cool for 5 minutes before moving to wire rack.

This honey gingerbread biscuits are great for icing & building structures such as gingerbread houses.

Honey & Carrot Cake

Ingredients

125g / 4oz soft brown sugar

6 tablespoons Isle of Ely Honey

175g / 6oz grated carrots

125g / 6oz raisins

1 teaspoon ground nutmeg

125g / 4oz butter or margarine

150ml water

1 egg, beaten

250g / 8oz plain flour

2 teaspoons baking powder.

Mix the sugar, honey, carrots, raisins, nutmeg, butter & water together in a saucepan. Bring to the boil & simmer for 5 minutes. Turn into mixing bowl & leave to cool.

Stir in the egg. Mix flour & baking powder together, sprinkle over wet mixture and mix together thoroughly. Pour mixture into greased 9 inch cake tin or loaf tin. Bake in preheated oven at 180C for 55-60 minutes or until firm to touch.

this cake is delicious as it is or for a treat it be iced with cream cheese icing. I can guarantee it won't last long!

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