P44: STICKY HONEY GINGERBREAD
P46: EASY ROCK Y ROAD
P45: CHERRY BAKEWELL TRAYBAKE
P46: APPLE & BL ACKBERRY CRUMBLE BARS
P47: APPLE BANANA BREAD
P47: VEGAN MAPLE & PECAN SCONES
P48: NO-KNEAD LEMON CURD DOUGHNUTS
P49: CHOCOL ATE ORANGE BROWNIES
P49: MINI APPLE BISCOFF PIES
P50: COCONUT & GINGER TRAYBAKE
Sticky honey gingerbread
SERVES 6
A little oil, for greasing
100g (4oz) Rowse Greek Honey
50g (2oz) caster sugar
50g (2oz) butter
Grated rind of ½ a small orange
and ½ a small lemon
125g (4½oz) self-raising fl our
1tsp ground ginger
¼tsp ground mixed spice
½tsp bicarbonate of soda
100ml (3½fl oz) milk
1 free-range egg
25g (1oz) stem ginger, about
1 medium sized nodule, drained
40g (1½oz) whole candied peel,
cut into very thin slices
To glaze
1tbsp Rowse Greek honey
Grated zest of ½ an orange
1tsp orange juice
1 Preheat the oven to 180°C/Gas Mark 4. Lightly brush six mini loaf tins with a top measurement of 10x5cm (4x2in) with a little oil, then line the base and the two long sides of each with a strip of non-stick baking paper. Stand the tins on a baking sheet.
2 Add the honey, sugar, butter, orange and lemon rind to a medium saucepan and heat gently until the sugar has dissolved and the butter has melted.
3 Remove the pan from the heat and leave to cool slightly. Mix the flour, spices and bicarb together in a bowl, then mix the milk and egg together in a jug. Add the flour mix to the pan, stir well, then gradually beat in the milk mixture until smooth. Stir in the chopped ginger.
4 Pour the gingerbread into the prepared tins, decorate the tops of each with a few strips of candied peel, then bake in the oven for about 20 minutes or until well risen and a skewer comes out cleanly when inserted into the centre of one of the cakes.
5 To glaze, warm the honey, orange rind and juice together in a small saucepan, then brush over the tops of the cakes while still warm. Leave to cool for 10 minutes, then loosen the edges with a knife and turn out onto a wire rack and leave to cool completely. Peel off the lining paper when ready to serve.
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February 2023
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