Somerton Honey Cake –
225g (8oz) unsalted butter
250g (9oz) clear HONEY plus 30mls extra to glaze
100g (4oz) dark muscovado sugar
3 large eggs beaten 300g (11oz)
self-raising flour 125g (4½oz)
sultanas 50g (2oz) chopped pecan nuts
Oven temp fan 140c/conventional 160c/ Gas 3 Butter and line 20cm loose bottom cake tin
Method: Cut the butter into small pieces and put in a medium saucepan with the honey and sugar. Melt slowly over a low heat. When mixture is liquid increase the heat and boil for 1 minute. Leave to cool for about 20mins. Beat the eggs into the melted honey mixture. Sift flour into honey and egg mixture and beat until smooth. Then add sultanas and pecan nuts mixing evenly through the mixture. Pour the mixture into the prepared tin. Bake for about 1hr 15mins – test with skewer by inserting into centre and when removed is clean. Remove cake from tin on to a wire rack. Warm the remaining honey and brush over top of cake. Leave to cool. Can be kept wrapped for 4–5 days.
Honey Crunch Biscuits –
50g (2oz) butter/margarine
50g (2oz) plain flour
1 tablespoon of HONEY 75g
(3oz) rolled oats
¼ tsp bicarbonate of soda 50g
(2oz) granulated sugar
Method: Melt butter and honey together, take off heat and add bicarbonate of soda. In a bowl put flour, oats and sugar, mix in the liquid mixture and allow it to cool slightly. Put knobs of mixture on a baking tray and flatten slightly. Bake at 170–180°C / 325–350°F / gas mark 4 for approximately 20 minutes or until firm and golden. Note. There is enough mixture to produce 8 biscuits select best 6 for showing. (Eat the other two!)
Honey Fudge –
900g (2lb) granulated sugar
300ml (½ pint) milk 100g
(4oz) clear HONEY 100g
(4oz) butter ½ tsp salt
Method: Soak the sugar in the milk for approximately one hour, stirring occasionally. Use a 20cm (8”) by 18cm (7”) saucepan and slightly melt the butter to grease the pan. Add all the ingredients and bring to the boil. Boil rapidly for 5–7 minutes stirring all the time. The mixture must reach 115°C (240°F). Take off the heat and cool slightly and beat until creamy. Turn into a greased Swiss roll tin. Mark when cold and break into squares. Recipe makes just over one kilo, (two and a half pounds). Select best pieces for the Show (110g / 4oz) and eat the rest! This recipe produces a generous amount of delicious honey fudge.