Honey Recipes
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.
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