honey recipes
Here's a collection of honey recipes from our weekly newsletters, and some lovely ones you've sent in. If you'd like more please have a look at our recipe index! To find out about our organic honey and order yours click here.
Spiced Honey Cake
Dark Chocolate, Cinnamon and Wild Flower Honey Flapjacks
Crunchy Homemade Granola
Honey Ginger Yorkshire Parkin
Honey Gingerbread Men
15-minute Honey Marmalade
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A snack with a brew, a warm dessert with ice cream, or a breakfast with fruit. 8 servings.
- 200g plain flour (can use 1/2 wholemeal)
- 1 & 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 teaspoon ground ginger
- 1 & 1/2 teaspoons bicarbonate of soda
- 3/4 teaspoon salt 280ml honey
- 2 eggs
- 120ml vegetable oil or melted butter (slightly cooled)
- 100ml boiling water
- 150g raisins
Preheat oven to 150°C / 300°F / gas mark 2. Butter and flour a large loaf pan. Whisk together the first 7 ingredients. In a separate bowl, whisk together the honey, oil and eggs until well blended. Whisk in the dry ingredients, then the boiling water, then raisins. Transfer the batter to the loaf pan and bake until browned and tester inserted into the centre comes out clean, 50-70 minutes. Cool in the pan for 10 minutes, then turn out onto a rack and serve warm, or cool completely.
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Almost sugar-free (there’s a bit of sugar in the dark chocolate), these honey-sweetened flapjacks are pretty virtuous, and are very yummy. Makes 12-16, depending on how large or small you cut them.
- 125g unsalted butter
- 125g clear wildflower honey
- 1 tbsp ground cinnamon
- Finely grated zest of 1 lemon
- 250g porridge oats
- 50 wholemeal flour
- 90g dark chocolate, roughly chopped into bite-sized shards pieces
Preheat the oven to 180°C, gas mark 4. Line a baking sheet with baking parchment. Put the butter, honey, cinnamon and lemon zest in a saucepan and heat gently until the butter has melted. Stir in the oats and flour until evenly coated. Allow to cool a bit. Then, gently fold through the chocolate. Spread the mixture out evenly to fill the baking sheet. Bake for 30 minutes or until golden in the centre and starting to brown at the edges. Cool for 15 minutes before removing from the paper from the baking sheet. Then leave to cool completely before cutting into rectangles or squares. Makes 12-16, depending on how large or small you cut them.
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This is delicious and easy to make, perfect for impressing overnight guests! Serve with our creamy Guernsey-rich milk, soya milk or yogurt. Makes enough for 12 servings.
- 500g Jumbo oats
- 4 tbsp Pumpkin seeds
- 4 tbsp Sunflower seeds
- 4 tbsp Sesame seeds
- 4 tbsp roughly chopped raw cashew nuts
- 4 tbsp raisins
- 150g wild flower honey
- 100ml Extra virgin rapeseed oil
Preheat the oven to 170°C/gas 3. In a large bowl, mix the dry ingredients for the granola. Put the honey and rapeseed oil in a small pan and bring to a simmer, stirring often. Pour it over the oat mixture and toss it all together. Line two baking dishes with baking parchment and divide the mixture between these. Bake for 20–30 minutes, stirring often, until the oats are golden. If you undercook it, it won’t crisp up enough, but don’t let it get too dark or it will be bitter. Leave the mixture to cool completely, then store in airtight containers.
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Bonfire Night wouldn’t be the same without a slab of this traditional Yorkshire cake. Serves 12
- 125g self raising white flour
- 100g jumbo or porridge oats (ground to a flour-like consistency in a food processor)
- 110g brown sugar
- 1 tbsp freshly grated root ginger
- 1 tsp bicarbonate of soda
- 1 egg
- 200ml/7fl oz milk
- 55g/2oz butter
- 110g/4oz wild flower honey
- 1 tbsp rum (or apple juice)
Preheat the oven to 150C/300F/Gas 2. Line a 22cm/8in tin. Sieve the flour and bicarbonate of soda into a large bowl. Fold in the ground up oats, ginger and sugar. In a small pan gently heat the butter and honey until melted. Beat the egg into the milk, add the rum or apple juice. Gradually pour the butter and syrup into the flour and stir. The mixture will be thick. Pour in the egg and milk and stir until smooth and pour into the lined tin. Bake for 1 hour.
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These little gingerbread men are a touch lighter as they use honey instead of black treacle! Use to make gingerbread men, or employ it to make a grand gingerbread house or palace! Makes about 4 dozen little gingerbread men or one good-sized house!
- 125g soft brown sugar
- 125g wild flower honey
- 1 tsp ground cinnamon
- 2 tsp finely grated fresh ginger
- 90g unsalted butter
- 1 1/2 tsp baking powder
- 500g plain flour
- pinch salt
- 1 egg, lightly beaten
Preheat the oven to 170C. Dissolve the sugar, honey, cinnamon, fresh ginger and butter in a pan over a low heat, then slowly bring to the boil and remove from heat. Cool to room temperature, then mix in the baking powder. Place the flour in a bowl with the salt, make a well in the middle and pour in the cooled syrupy mixture, then the egg. Stir from the centre, incorporating the flour until it's a dough. If the dough is dry or crumbly, add a little drizzle of milk, 1 tbsp at a time, until you get the dough to come together. Knead it gently to bring it all together. Flatten it into a disc shape, wrap in parchment paper and rest in the fridge for 30 minutes or until needed. Roll dough to 1/2-1cm thick. The thicker the biscuit, the chewier it will be – thinner ones will be crunchier. Cut into shapes. Use a skewer to make holes for eyes and a few buttons, if you like. Make a hole in the man's forehead if you plan to put ribbon through to hang as a decoration. Lay on parchment paper on the baking sheets. Bake for 8-10 minutes. Remove from oven and press little dots of raisins or dates in for the eyes, face and buttons, if you like. Or, cool and ice.
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So simple! This is a quick route to marmalade heaven. Enough for 6-8 pieces of toast
- 1 blood orange, navel or Seville orange
- 4 tbsp clear honey
Halve the orange and extract the juice. Collect 4 tbsp of juice and place in a sauce pan.
Cut the juiced halves into three pieces each. Make a cut down under the white pithy bit, starting at one of the pointy ends and shimmy the knife right down, parallel to the board to remove the white pith. What you want is a fairly neat looking piece of peel on the board.
Slice the peel into very thin slivers (about 1/8cm thick and about 4cm long). You need 2 tbsp of peel. Once done, add to the pot with the orange juice. Place this over a medium heat until it starts to bubble up. As soon as it does, stir in the honey with a wooden spoon. Let this bubble up a bit, reduce the heat slightly and let it gently bubble away, stirring the whole time, for 7 minutes.
Once the time is up, the mixture should look thickened up but still pourable. Decant into a little pot (you'll have 1/3 to half a normal-sized jam jar). Use straight away or keep at room temperature for up to three days or in the fridge for up to 2 weeks. Enjoy!
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