Includes recipes for:
Honey and ginger ice cream
Honey cake

Honey and ginger ice cream

ice cream

This is really easy to make and absolutely delicious. It is particularly good with warmed ginger and treacle pudding.

Double cream (400g)
Greek yoghurt (200g)
Tin condensed milk (397g) (you can use the ‘light’ version)
About half to two thirds jar stem ginger
2 tblsp stem ginger syrup
2 tblsp runny honey

Finely chop the stem ginger
Whisk the cream until soft peaks – don’t over-whip
Mix the condensed milk with the syrup, honey and yoghurt
Into this stir a little of the cream to break it up a bit, then gradually mix in the rest Fold in the ginger and pour into a container and freeze

Remove from the freezer abut 15 mins before serving. Don’t eat it all at once….

Honey cake

This makes a lovely moist cake. The recipe was given to me by a friend.


For the cake
6oz runny honey
5oz butter
3oz brown sugar
2 eggs
7oz self-raising flour
For the icing
2oz icing sugar
1 tablespoon runny honey

Melt honey, butter and sugar in pan.
Remove from heat and add 1 tablespoon water.
Mix in beaten eggs and sifted flour.
Pour into tin and bake for 40-50mins – until springy to touch.
Meanwhile make the icing, adding a little hot water so that it runs off a spoon.
Cool cake for a few minutes.
Prick all over with a fine skewer or cocktail stick.
Slowly pour over the glaze – moving it to cover the  whole cake with the back of a spoon.
Leave to cool.


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