Savour the taste of honey

Savour the taste of honey

Posted 29th Oct 2015

It's National Honey Week (25th to 31st October 2015) and to celebrate its golden goodness we've got a menu of sticky, sumptuous honey dishes the whole family will love

Hallowe'en Toffee Apples

Serves 6

6 apples
1 cup double cream
½ cup Haughton Honey
½ cup dark sugar
¼ teaspoon sea salt
Chopped nuts, sesame seeds or hundreds and thousands (optional)

1. Refrigerate your apples for several hours (having very cold apples will help your caramel stick to the apples). Just before removing them prepare an ice water bath in a large bowl for the caramel.

2. Heat up the cream in a heavy saucepan over a medium heat until just before it starts to boil (when the bubbles just start to form on the edge of the pan).

3. Add the honey, sugar and salt and stir to dissolve. Bring to the boil stirring continuously. Keep stirring and allow to boil for about 20 minutes (reaching about 255ºF-260ºF on your sugar thermometer). You must continuously stir or your caramel will burn.

4. Once the temperature has reached 260ºF carefully put the pan into the ice water bath being very careful not to get any water into the caramel and pan. This quickly stops the caramel from cooking any longer. Leave the pan in the ice water bath and stir until it thickens slightly (about 10-15 seconds).

5. Remove the apples from refrigerator. Place your lolly sticks or gnarled twigs into the apples and dip your first apple into the caramel, turning and coating the apple as quickly as possible. Place the caramel apples onto the greaseproof paper (sprinkle them with the decorative nuts, seeds or hundreds and thousands at this point if you wish) and allow them to set. Work fast as the caramel can thicken up quickly. If it does, put it back onto the burner for about 10-15 seconds to thin it out a bit. Prepare the remaining apples and serve. The apples are best enjoyed straight away.


Honey Fudge

Serves 12

1 heaped tablespoon dark soft brown sugar
1 tin (397g) condensed milk
100ml full-fat milk
1kg golden caster sugar
A pinch of salt
300g Haughton Honey
75g unsalted butter, diced

1. In a large, heavy-bottomed pan gently heat the dark brown sugar, condensed milk and full-fat milk until the sugar has dissolved.

2. Add the caster sugar and stir until dissolved.

3. Add the salt and honey, raise the heat slowly and gently boil to the 'soft-ball' stage – you need to use a sugar thermometer for this and look to reach a temperature of 114ºC-116ºC.

4. Take the pan off the heat and let the mixture rest for a minute or two before adding the butter.

5. Mix the fudge with a whisk for a few minutes and then pour into a lined baking tray. Allow to cool and set then cut into manageable pieces.


Homemade Breakfast Granola

Serves 15

2 tablespoons vegetable oil
125ml maple syrup
3 tablespoons Haughton Honey
1 teaspoon vanilla extract
300g rolled oats
50g sunflower seeds
4 tablespoons sesame seeds
50g pumpkin seeds
100g flaked almonds
50g dried cranberries (optional)
50g dried blueberries (optional)
50g pecan nuts (optional)
50g dried banana flakes (optional)
75g coconut flakes

1. Pre-heat the oven to 150ºC/130ºC Fan/Gas Mark 2. Mix the oil, maple syrup, honey and vanilla extract in a large bowl. Tip in all of the remaining ingredients, except the dried fruit and coconut, and mix well.

2. Spread the granola onto two baking sheets and spread evenly. Bake for 15 minutes, then mix in the coconut and dried fruit and bake for 10-15 minutes or slightly more depending on how crunchy you like it. Remove and scrape onto a flat tray to cool. Serve with cold milk or yoghurt. The granola can be stored in an airtight container for up to a month.


Spiced Hot Port with Honey and Lemon

Serves 12

A bottle of ruby port
An unwaxed lemon, sliced
Haughton Honey, to taste

1. Half-fill a glass for each person with port, then pour these measures into a pan, and add the same volume of water.

2. Heat the pan on the stove until it just starts to steam, don't let it boil. While that’s heating through, cut a couple of thick rounds of lemon and then stud each segment of the slice with a clove so it resembles a studded wheel, ready to infuse the drink with spice and citrus notes.

3. Rinse some boiled water round the glasses to warm them, ready to receive the hot drink and keep it warm for longer (pour the water in with a teaspoon in place so the heat doesn’t shatter them). Once warmed, tip out the water.

4. Pour the warmed port into each of the glasses, then run the back of a teaspoon under some hot water. Dip the warmed spoon into the honey and add a generous spoonful to each glass, pouring hot water over it to loosen and melt it. Give everything a good stir, then top it off with the studded lemon slice.


Homemade Crumpets with Burnt Honey Butter

Serves 4

250ml milk
200g plain flour
1 teaspoon fast-action dried yeast
1 teaspoon golden caster sugar
2 tablespoons vegetable oil, plus extra for greasing

For the burnt honey butter:
5 tablespoons Haughton Honey
140g unsalted butter, at room temperature

1. Gently heat the milk in a small pan until it starts to bubble around the edges, then leave to cool until it is tepid. Put the flour, yeast, sugar and ½ teaspoon fine salt in a large bowl, and gradually mix in the cooled milk to make a smooth, loose batter. Cover and leave to rise in a warm place for 1 hour-1 hour 30 minutes or until doubled in size and very bubbly.

2. Meanwhile, make the honey butter. Heat the honey in a small saucepan over a medium-high heat. Let it bubble until it turns to a deep gold, then remove and cool slightly. Using electric beaters or a wooden spoon, beat the butter in a large bowl until fluffy and pale, add a large pinch of sea salt, then fold in the warm honey. Scrape into a serving bowl and chill. Can be made a day ahead.

3. When the batter has risen, heat the grill to high. Lightly grease the insides of 4 x 9cm metal cooks’ rings with oil. Heat a large non-stick frying pan over a low-medium heat, add 1 tablespoon of oil and put the rings in the pan. Spoon the batter into the rings until they are half full. Let the crumpets cook slowly for about 10 minutes or until the mixture has set and the bubbles on top have all popped. Lift the rings away carefully. If your pan has a heatproof handle, grill the crumpets in the pan for 7-10 minutes or until the tops are golden brown. If not, transfer to a baking sheet and grill them on that instead. Can be made up to a day ahead or frozen. Warm through in an oven at 140ºC/120ºC Fan/Gas Mark 1 if you’ve made them in advance. Repeat with the remaining mix, then serve with the burnt honey butter.


Baked Nectarines

Serves 4

4 large nectarines, pitted and cut in half
4 tablespoons of Haughton Honey, with more for drizzling
Greek yoghurt
Chopped hazelnuts or walnuts, to garnish

1. Pre-heat your oven to 190ºC/375ºF. Core the nectarines and cut into halves.

2. Tear 4 x 12-inch pieces of kitchen foil and place two halves of nectarine in the middle of each foil sheet.

3. Drizzle the nectarine halves with the Haughton Honey and fold the foil over to create a parcel. Put the parcels on a baking tray and place in the oven for 10-15 minutes.

4. Once the nectarines are soft, remove them from their parcels. Serve on 4 plates and top with a spoonful of Greek yoghurt. Sprinkle with the chopped nuts and more Haughton Honey to serve.


Dairy-free Honey Tea Bread

Makes 1 small loaf

225g plain flour
115g caster sugar
115g Haughton Honey
150ml hot water
1 teaspoon bicarbonate of soda
Zest of 1 lemon

1. Pre-heat your oven to 160ºC/325ºF. Butter a 450g loaf tin and line it with baking paper.

2. Mix the flour and sugar together in a large bowl.

3. Melt the honey and water in a small pan. Sprinkle the bicarbonate of soda over the water mixture and stir. Pour this over the dry ingredients, add the lemon zest and mix just until incorporated.

4. Turn the mixture into the prepared tin and bake in the oven for 50-60 minutes.

5. Remove from the tin and brush the top of the warm bread with honey for a nice sticky finish. Cool, then serve thinly sliced (and spread with farmhouse butter if you like).


Recipes courtesy of 


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