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Seahouses Harbour

Honey for my Honey Cake

Honey for my Honey Cake

Peaches, Honey and Mint Pancakes

Peaches, Honey and Mint Pancakes

During the week breakfasts need to be easy and quick which usually means bowls of cereal all round. Weekends though are a different affair – it's time to start cooking things for a leisurely, laidback meal. However, this is still breakfast time and we can't spend spend too much time in the kitchen as the younger natives start getting very restless. Fresh inspiration is always welcome and this has come in the form of a package I recently received from Clarks Honey containing their new Honey blend.

Clarks Honey is a clear, runny honey which makes it perfect for drizzling or measuring out for recipes. Usually British honey is set but Clarks has mixed British honey with Blossom and Acacia honey so you get the best of both. For a light fruity breakfast I chose some ripe peaches but you could also try nectarines, apricots or plums. The mint is from my garden and is a lime mint variety but pick whatever mint you have.

Ingredients

½ oz (15g) Unsalted butter

4 Ripe peaches, de-stoned and sliced

3 Mint leaves

1 tbsp (15ml) Clarks Honey

1 Packet Abra-ca-Debora Diddy Sweet Dutch Pancakes

Method

1. Pre-heat the oven to 200°C/Gas mark 6.

2. In a large frying pan melt the butter and start to cook the peach slices slowly.

3. Once they start to fry cook the pancakes as per the instructions (4-5 minutes).

4. Tear the mint leaves and sprinkle over the peaches. Then drizzle over the honey.

5. Heat though gently making sure the peaches keep their shape.

6. Serve mixed with the heated pancakes.

If you want to know what we did with the Roddas Clotted Cream they became pudding that night along with some fresh figs drizzled with some more Clarks Honey.

Clarks sent me the items for free and no payment was received. The views and recipe are my own.

Honey & Chocolate Flapjacks

There comes a time after Christmas when you keep stumbling across the same packets and jars still lurking in your cupboards. Add to that Easter and its many boxes of chocolate and sweets and you know you have to start turning them into something edible rather than shelf rotters.

In a mini hamper at Christmas we were given a jar of local honey. As I have said before when I had a similar problem and I made a Ginger Preserve and Chocolate cake we're not a family who really eats this sort thing on a regular basis. I have only solution to this problem and that is to bake it in something! Along with the honey there seems to be half opened (or attacked) boxes of Easter eggs lying about. With the combination of the two you have the base for some flapjacks. Great for breakfast, an after-school snack or for the cycling commuter in your family; suddenly unloved food gifts become a a quick energy fix.

The recipes states 50g of chocolate – this is just a guide. Really you can put in as much as you think. Remember the chocolate will melt when baking so don't break it into too small a pieces. Also use what chocolate what you like or have to hand. The chocolate in the photograph is 50% plain chocolate.

Equipment: 8in (20cm) square loose-bottom baking tin

Ingredients

4½oz (125g) Margarine or butter

4½oz (125) Demerara sugar

3 tbsp (45ml) Clear honey

7oz (200g) Porridge oats

2oz (50g) Chocolate, roughly broken

Method

1. Line the base of the baking tin.

2. Pre-heat the oven to 190°C/Gas mark 5

3. In a large saucepan put the margarine/butter, sugar and honey.

4. Heat gently until the sugar has dissolved.

5. Take off the heat and add the oats and mix well, then stir in the chocolate until all the ingredients have combined.

6. Transfer the mixture to the prepared tin and press down.

7. Bake for 20 minutes.

8. Cut the flapjacks while still warm and then leave to cool and firm up.