Sweet recipes

Honey ice cream

Prep time: 20 minutes, plus freezing

Serves 4-6

Ingredients

300ml of double cream

6 tablespoons of clear honey

150ml of plain yoghurt

1 egg

You will need

2 medium bowls

Rotary hand whisk

Fork

Tablespoon

900g loaf tin

  1. Put the cream into a bowl and using a rotary hand whisk, whisk it until soft peaks form.
  2. Add the honey and yoghurt and whisk once again until the mixture is smooth and evenly combined.
  3. Ask an adult to separate the egg yolk from the white for you. Add the egg yolk to the bowl of mixture. Put the egg white in another bowl and keep for later. Whisk the egg yolk into a creamy mixture.
  4. Turn the mixture into the loaf tin and freeze for about an hour until the mixture begins to set around the edges.
  5. Spoon the ice cream into a bowl and break it up finely with a fork. Whisk the egg white in another bowl until stiff. Add the egg white to the ice cream and whisk together until well combined.
  6. Return the mixture to the loaf tin and freeze again for at least 4 hours before serving.

Honey apples

Prep time: 15 minutes

Cooking time: 45-50 minutes

Makes 4

Ingredients

4 medium cooking apples

4 tablespoons of orange juice

3 tablespoons of clear honey

8 marshmallows

You will need

Baking paper

Shallow ovenproof dish

Apple corer

Chopping board

Knife, for cutting

Small saucepan

Tablespoon

  1. Heat the oven to 190c / gas mark 5. Use a sheet of baking paper to line the dish.
  2. Remove the cores from the apples, but do not peel them. Make a shallow cut into the skin all the way round the centre of the apple. Ask an adult to do this by placing the apple on its side, holding the knife above it and rolling the apple whilst cutting into it. This will help the syrup coating stick to the apple.
  3. Place the apples stalk end down in the dish.
  4. Heat the honey and orange juice together in the saucepan until they have melted, then spoon the syrup over the apples.
  5. Push some marshmallows into the middle of each apple.
  6. Cook in the pre-heated oven for up to 50 minutes, spooning the liquid over the apples twice during the cooking.
  7. Take the dish of apples from the oven, using oven gloves. Top each apple with a marshmallow. Leave them to cool for a few minutes before serving.

Honey crumble

Prep time: 20 minutes

Cooking time: 40-45 minutes

Serves 4-6

Ingredients

Some margarine for greasing

2 cooking apples

225g of fresh or frozen raspberries

2 teaspoons of corn flour

2-3 tablespoons of clear honey

Topping

50g of hard margarine

75g of sifted plain flour

50g of demerara sugar

50g of muesli

You will need

Pastry bush

litre (2 pints)

Shallow ovenproof dish
Knife, for cutting

2 medium bowls

Tablespoon

Teaspoon

Sieve

  1. Heat the oven to 190c / gas mark 5. Use the margarine to grease the dish.
  2. Peel the cooking apples, cut them into quarters and then remove the core. Cut them into slices.
  3. Put the sliced apples and the raspberries together in a bowl. Sprinkle on the corn flour and add the honey. Mix together and put the mixture into the dish.
  4. Cut the margarine into small pieces. Put the sifted flour into a mixing bowl and add the pieces of chopped margarine. Rub them together with your fingertips until the mixture looks like breadcrumbs. Stir in the sugar and muesli. When all the ingredients are mixed, spoon the topping mixture over the fruit. Use a spoon to level the surface.
  5. Put the crumble into the preheated oven and cook for 40 minutes, or until the topping is golden brown and the fruit is cooked through.

Honey fruit bars

Prep time: 20 minutes

Cooking time: 30-35 minutes

Makes 12

Ingredients

75g of hard margarine

75g of demerara sugar

2 of tablespoons clear honey

75g of rolled porridge oats

75g of muesli

50g of sifted self-raising flour

25g of shredded coconut

A handful of sultanas and raisins

You will need

Baking paper

Pastry brush

Shallow square baking tin

Tablespoon

Medium saucepan

Wooden spoon

Chopping board

Sieve

Round-bladed knife

  1. Heat the oven to 180c / gas mark 4. Line the tin with baking paper.
  2. Put margarine, sugar and honey in a medium saucepan and place over a gentle heat. Stir with a wooden spoon until the ingredients have melted.
  3. Remove from the heat. Stir in the rolled oats and the muesli, and then stir in the flour. Add the raisins and sultanas. Mix them all well together and then leave to cool.
  4. Press the mixture into the tin and level the surface with a knife. Sprinkle with the shredded coconut and pat down lightly.
  5. Cook in the preheated oven for 25-30 minutes until lightly golden.
  6. Remove from the oven and leave to cool for 5 minutes.
  7. Mark out 12 biscuits while it is still warm and leave to cool in the tin. When the biscuit is cold, break into 12 bars.

Honey and pumpkin seed biscuits

Prep time: 30 minutes

Cooking time: 15 minutes

Makes 12

Ingredients

Margarine for greasing

100g of butter or hard margarine, softened

50g of soft light brown sugar

2 tablespoons of clear honey

1 egg

Half a teaspoon finely grated lemon rind

225g sifted plain white flour

A handful of pumpkin seeds

You will need

Pastry brush

2 sheets of baking paper

Medium bowl

Wooden spoon

Tablespoon

Grater

Fork

Rolling pin

Shape cutters

Wire rack

  1. Preheat the oven to 180c /gas mark 4.
  2. Put the butter or margarine, sugar and honey into a bowl and mix well with a wooden spoon until soft.
  3. Beat the egg and add it a little at a time, mixing well after each addition.
  4. Stir in the lemon rind and sifted flour using a fork and then by hand to form a dough. Add the pumpkin seeds as you go.
  5. Mould by hand until soft smooth and chill for 15 minutes.
  6. Sprinkle a work surface and rolling pin with flour. Roll out the dough to just under 5mm thick.
  7. Using a shape cutter, cut out several shapes, pressing the cutter firmly into the rolled-out dough each time to cut through the mixture.
  8. Using a palette knife, lift the biscuits onto the baking paper, spacing them well apart.
  9. Re-mould the trimming together and roll out again as before. Cut out several more shapes until all the mixture is used.
  10. Cook the sheets one at a time in the pre-heated oven, for 12-15 minutes until firm but only lightly browned.
  11. Leave to cool for 2 minutes and then, using a palette knife, transfer the cooked biscuits to a wire rack to cool.