Cig oen a mêl – Honeyed lamb
Welsh lamb is often ready for St. David’s Day, on 1st March. Here is a popular recipe:
- 3 ½ lb shoulder of lamb
- Tablespoon of Conwy honey
- ½ – ¾ pint cider
- Teaspoon ginger
- Small sprig of rosemary, chopped
- Salt and pepper
- Rub ginger, salt and pepper into the meat.
- Place in roasting tin.
- Onto the top of the shoulder sprinkle the chopped rosemary and spread the honey, then pour the cider over and around the meat.
- Cook in oven at 200 °C for half an hour, then turn down to 180 °C for further 1 – 1 ¼ hrs. Baste twice during cooking – additional cider may be needed if joint looks dry. When the lamb is cooked, remove shoulder from sauce.
- Place roasting tin on top of stove, add a little water, stir in all juices from tin and serve as a delicious gravy.
Teisen fêl – A honey fruit cake
This is the recipe used in the Conwy Beekeepers’ annual show held in September, and for honey cake entries in local agricultural shows.
- 86 g castor sugar
- 113 g margarine
- 2 eggs (preferably from our Secretary’s hens)
- 2 level teaspoons mixed spice
- 170 g plain flour
- 113 g honey
- 1 level tsp baking powder
- 454 g mixed fruit, no cherries
- ½ tsp lemon juice
- Milk as necessary
- Pinch of salt
- Cream sugar, margarine and honey.
- Sieve flour, baking powder and spice together and add alternately with egg to creamed mixture.
- Add fruit, lemon juice and enough milk to make a fairly soft consistency.
- Put mixture in baking tin, approx 7 inches, lined with greased paper. Bake at 180 °C for 1 – 1¼ hrs.
- Place greased proof paper on top for last quarter hour if browning too quickly.
Kath’s honey cake
- 100 ml. honey
- 12 g butter
- 90 g whole meal self raising flour
- ½ teaspoon of baking powder
- pinch of mixed spice of ground nutmeg and of cinnamon
- small free range egg
- 2 desert spoons of milk
- small pinch of sea salt
Gently heat honey and butter ’till melted. Off the heat, add flour, salt, spices and egg and beat in mixture. Mix baking powder and milk together and stir into mixture. Turn into a small greased loaf tin and bake for 20-25 minutes at 180 °C / 350 °F / Mark 4, until firm to the touch.
Honey Oat Loaf
This is a lovely, sweet bread for breakfast or teatime with honey or jam.
- 225ml (8 fl oz) warm water
- 1 tbsp vegetable oil (light olive oil works well)
- 4 tbsp honey
- 1 tsp salt (low sodium is ok)
- 30g (1oz) porridge oats
- 300g (11oz) strong white bread flour
- 1 tsp dried active baking yeast (for Bread Machines)
- Put all the ingredients into the tin of the bread maker in this order: dried yeast, flour, honey, vegetable oil, salt, porridge oats, water.
- Select the bread maker for Light Crust, Medium size and Basic Bake setting.
Lizzie Hudson, July 2012
- 57g butter
- 2 tablespoons honey = 30g
- 4 tablespoons water = 60g
- 454g granulated sugar
- 8 tablespoons condensed milk =120g
- 1 tablespoon = 15ml
- Place all ingredients into a heavy pan and stir over a low heat, until the sugar has dissolved.
- Bring to the boil for about 10 minutes, until a little of the mixture dropped into cold water forms a soft ball, when rolled between finger and thumb (114 deg C on a sugar thermometer).
- Leave to cool until just warm.
- Beat well until mixture becomes thick and creamy.
- Pour at once into a buttered flat tin.
- Cut into pieces when set