Our Favourite Way to Eat Honey
We like to keep it simple. We enjoy honey most when it’s the hero of a meal or snack. We love having it on Henry’s homemade sourdough crumpets, pancakes and bread. It’s just as good in a hot mug of chai, and lemon tea when you’re a bit under the weather. The kids like it in cooled peppermint tea as a bit of a treat. The bottom line is the jars go down very quickly in this household.We are also big bakers and always experimenting with substituting sugar for honey. We have one classic honey cake recipe that never fails to impress. It’s so easy, and delish…
Mount Henry Honey Cake
- 175g honey
- 150g butter
- 100g soft brown sugar
- 1tbs water
- 2 eggs
- 200g self-raising flour
- Pinch of salt
- 150g approx. Flaked almonds to scatter on top
- Set oven to 180 degrees and line a cake tin – as you fancy. I’ve done 20cm round and bundt. But some people do a square tin and treat this as a slice like cake too.
- Gently melt together the honey, butter, sugar and water in a saucepan and allow to cool slightly.
- Put flour and salt in a bowl, add the eggs, and the cooled honey mixture. Beat together well and pour into the lined tin, sprinkling the top liberally with nuts.
- Bake for 20-30 mins until golden and firm to the touch.
- Allow to cool in the tin before turning out – and enjoying!
The perfect morning/afternoon tea cake. Henry’s mum Jemima is also a champion jam and marmalade maker. And all her preserves are created with honey. They are beyond wonderful!