WHAT IS RUNNY HONEY RECIPES

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DEVONSHIRE HONEY CAKE RECIPE - BBC GOOD FOOD



Devonshire honey cake recipe - BBC Good Food image

Our easy Devonshire honey cake is perfect for a cream tea or enjoying with your afternoon cuppa.

Provided by Geraldene Holt

Categories     Afternoon tea, Dessert, Snack

Total Time 1 hours 30 minutes

Cook Time 1 hours 30 minutes

Yield Makes 12 slices

Number Of Ingredients 5

250g clear honey, plus about 2 tbsp extra to glaze
225g unsalted butter
100g dark muscovado sugar
3 large eggs, beaten
300g self-raising flour

Steps:

  • Preheat the oven to fan 140C/ conventional 160C/gas 3. Butter and line a 20cm round loosebottomed cake tin. Cut the butter into pieces and drop into a medium pan with the honey and sugar. Melt slowly over a low heat. When the mixture looks quite liquid, increase the heat under the pan and boil for about one minute. Leave to cool for 15-20 minutes, to prevent the eggs cooking when they are mixed in.
  • Beat the eggs into the melted honey mixture using a wooden spoon. Sift the flour into a large bowl and pour in the egg and honey mixture, beating until you have a smooth, quite runny batter.
  • Pour the mixture into the tin and bake for 50 minutes-1 hour until the cake is well-risen, golden brown and springs back when pressed. A skewer pushed into the centre of the cake should come out clean.
  • Turn the cake out on a wire rack. Warm 2 tbsp honey in a small pan and brush over the top of the cake to give a sticky glaze, then leave to cool. Keeps for 4-5 days wrapped, in an airtight tin.

Nutrition Facts : Calories 336 calories, FatContent 17 grams fat, SaturatedFatContent 10 grams saturated fat, CarbohydrateContent 43 grams carbohydrates, SugarContent 25 grams sugar, FiberContent 1 grams fiber, ProteinContent 4 grams protein, SodiumContent 0.29 milligram of sodium

MAPLE-HONEY PECAN PIE RECIPE - NYT COOKING



Maple-Honey Pecan Pie Recipe - NYT Cooking image

Substituting a combination of maple syrup and honey for the usual corn syrup in pecan pie makes for a complex and richly flavored confection that’s still wonderfully gooey in the center. This recipe also has double the amount of pecans compared with most recipes, giving it plenty of crunch. You can bake it the day before serving; it keeps very well at room temperature for at least 24 hours. It also freezes reasonably well for up to 3 months, though the crust won’t be quite as flaky.

Provided by Melissa Clark

Total Time 1 hours 30 minutes

Yield 8 servings

Number Of Ingredients 13

All-purpose flour, for rolling out the dough
Dough for a 9-inch single crust pie
1/2 cup/115 grams unsalted butter
1/4 cup/85 grams maple syrup
1/4 cup/85 grams honey
1/2 cup/110 grams light brown sugar
1/2 cup/75 grams maple sugar or use more light brown sugar
3 large eggs, at room temperature
1 tablespoon bourbon (optional)
1 teaspoon vanilla extract
3/4 teaspoon kosher salt
1 1/2 cups/180 grams pecan halves
Flaky sea salt, such as Maldon (optional)

Steps:

  • On a lightly floured surface, roll dough into a 12-inch circle, and transfer to a 9-inch metal pie plate. Fold over any excess dough, crimping the edges. Transfer crust to the freezer for 30 minutes or up to 24 hours.
  • When ready to bake, place a rimmed baking sheet on the middle oven rack and heat oven to 425 degrees.
  • Heat a small saucepan and melt the butter over medium heat. Cook, swirling occasionally, until the foam subsides, the milk solids turn golden brown and the butter smells nutty and toasty, about 5 minutes. Add maple syrup to the pan and continue to cook, stirring occasionally, until the mixture thickens and reduces slightly, 2 to 3 minutes. Remove from heat, and whisk honey into the warm syrup mixture. Let cool at least 10 minutes.
  • While the syrup mixture cools, combine sugars, eggs, bourbon (if using), vanilla and salt in a large mixing bowl. Gradually pour syrup mixture into the egg mixture, whisking constantly, then use a rubber spatula to scrape in all the brown bits at the bottom of the pot.
  • Remove pie crust from freezer and place pecans along the bottom of the crust. Carefully pour the filling over the pecans. Place pie plate on the hot sheet pan and bake for 10 minutes. Reduce heat to 350 degrees and continue to bake for another 35 to 45 minutes, until the center of the pie has puffed up and turned golden brown.
  • Transfer pie to a wire cooling rack, sprinkle with flaky sea salt, if you like, and allow to cool for at least 2 hours before serving. Serve warm or at room temperature.

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