Recipes

Cig oen a mêl – Honeyed lamb

A traditional Welsh lamb recipe, ideal for St David’s Day.

• 3½ lb shoulder of lamb
• 1 tbsp Conwy honey
• ½–¾ pint cider
• 1 tsp ginger
• Small sprig rosemary, chopped
• Salt and pepper

1. Rub ginger, salt and pepper into the meat.
2. Place in roasting tin.
3. Add rosemary, honey and cider.
4. Cook at 200°C for 30 mins, then 180°C for 1–1¼ hrs, basting twice.
5. Use pan juices to make gravy.

Teisen fêl – Honey fruit cake

Standard honey cake used in local agricultural shows.

• 86g caster sugar
• 113g margarine
• 2 eggs
• 2 tsp mixed spice
• 170g plain flour
• 113g honey
• 1 tsp baking powder
• 454g mixed fruit (no cherries)
• ½ tsp lemon juice
• Milk as needed
• Pinch of salt

1. Cream sugar, margarine and honey.
2. Add flour mix alternately with eggs.
3. Add fruit, lemon juice and milk.
4. Bake at 180°C for 1½–2 hours.
5. Cover if browning too quickly.

Kath’s honey cake

• 100ml honey
• 12g butter
• 90g wholemeal self-raising flour
• ½ tsp baking powder
• Mixed spice
• 1 egg
• 2 dessert spoons milk
• Pinch of salt

Melt honey and butter. Mix in dry ingredients and egg. Add milk and baking powder. Bake in a small loaf tin at 180°C for 20–25 minutes.

Honey oat loaf

A sweet bread for breakfast or teatime.

• 225ml warm water
• 1 tbsp oil
• 4 tbsp honey
• 1 tsp salt
• 30g oats
• 300g strong white flour
• 1 tsp dried yeast

1. Add ingredients to bread maker in order listed.
2. Use basic bake setting, medium size, light crust.

Honey fudge

• 57g butter
• 30g honey
• 60g water
• 454g sugar
• 120g condensed milk

1. Heat gently until sugar dissolves.
2. Boil until soft ball stage (114°C).
3. Cool slightly.
4. Beat until thick.
5. Pour into tin and set.