Roger Patterson's Honey Recipes

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Pear and Almond Tart (00057)

1 sheet ready roll puff pastry 30 x 21 cm
1 tbsp caster sugar
2 tbsp ground almonds
1 oz butter
2 ripe dessert pears
1 oz flaked almonds
2 tbsp clear honey

Preheat oven to 200°C / 400°F / gas mark 6.
Lay pastry on baking sheet and prick the base all over with fork leaving 1" or 2½ cm margin all round the edge.
Sprinkle the caster sugar and ground almonds on the base, leaving the margin clear.
Cut up the butter and dot over the almonds and caster sugar.
Slice the pears and lay over the pastry, leaving the margin clear
Sprinkle the top with flaked almonds and drizzle the honey over the top.
Bake in the top third of the oven for 20-25 minutes.

Matts Honey and Banana Pudding (00058)

2 bananas
3 tbsp part granulated honey
1 apple
6 tbsp white self raising flour
4 tbsp wholemeal flour
2 tbsp muesli or coarse oats
2 tbsp sugar
2 tbsp margarine
1 egg
1 tsp allspice
1 tbsp currants or sultanas

Grease a 7" pudding bowl.
Slice one banana into ¼" thick pieces and spread over bottom of bowl.
Cover with the honey.
Dice the apple and slice the other banana into another bowl
Mix all the other dry ingredients into this bowl.
Then mix in milk as required to create cake consistency.
Pour mixture into the first bowl.
Seal and steam it for 1 ½ - 2 hours.
Or it may be microwaved.

Easy Honey and Lemon Cheesecake (00059)

3 oz melted butter
6 oz crushed digestive biscuit

1 cup powdered milk
⅓ cup clear honey
2 oz melted butter
2 lemons
8 oz cottage or cream cheese
boiling water

Make the crust and leave to cool in the fridge

Put milk, honey, melted butter, and the rind and juice of both lemons in a liquidiser and blend.
Add cheese and a little boiling water and blend again.
Pour into prepared crust and leave to chill in the fridge for at least two hours.
Flavours can be added as desired.

Stuffed Peaches (00060)

4 fresh peaches*
2 oz stale sponge cake
3 oz ground almonds
1 large orange
1 oz butter
3 tbsp honey
2 fl oz white wine, sherry or brandy

Skin and cut peaches in half, and scoop out a little flesh.
Crumble cake and mix with ground almonds.
Add the grated rind and juice of the orange.
Fill peaches with mixture and put in a shallow dish greased with butter.
Combine honey with wine and pour over peaches.
Dot with butter.
Bake in moderate oven 15-20 minutes.
Serve hot with ice cream.

* Tinned peaches can also be used.

Microwave Honey Cheesecake (00061)

2 tbsp honey
3 oz margarine
8 oz crushed digestive biscuit

8 oz curd cheese
8 oz cottage cheese (seived or smoothed in blender)
2 eggs separated
2 tbsp honey
2 tbsp cornflower
5 oz natural yoghurt

Make the Crust by melting honey and margarine and mix in biscuit.
Then press it lightly into 8"-9" microwaveable flan dish.

Make the Filling as follows:
Warm the cheeses together in a mixing bowl on defrost for 1 minute.
Stir together and warm for a further minute.
Beat in egg yolks, honey, cornflower and yoghurt.
Whisk the egg whites until stiff and fold into the mixture.

Spread the mixture over the biscuit base, and cover with an upturned plate.
Cook on full power for 2 minutes.
Then for 15 minutes on defrost power.
Leave for 10 minutes to cool before removing the plate.
Chill in fridge when cold.
Cover with whipped cream and decorate with fruit.

Balkan Honey Tart (00062)

4 oz wholemeal flour
4 oz self raising flour
6 oz margarine
a pinch of salt
1 tbsp honey
   water to mix

4 eggs
7 tbsp honey
1 lb soft cheese
1 tsp cinnamon

Grease a 9" flan dish and line with pastry.
Beat together filling ingredients and pour into pastry case.
Bake for about 45-50 minutes or until set in the centre.

Blackberry, Apple and honey Crumble (00063)

Apples and blackberries to suit
2 tbsp honey

3 oz margarine
3 oz granulated sugar
3 oz plain flour
3 oz wholemeal flour
2 oz porridge oats

Rub margarine into dry ingredients and put onto blackberry and apple mixture.
Cook at 180°C for 30 minutes.

Normandy Tart (00064)

2 lb cooking apples
5 tbsp liquid honey
1 small lemon
1 oz butter
2 level tsp ground cinnamon
½ tsp ground cloves
6 oz shortcrust pastry
3 dessert apples

Peel and core cooking apples and slice into a shallow saucepan.
Cover and simmer gently until soft.
Add three teaspoons of honey, the grated rind of the lemon, butter and spices.
Simmer without covering until reduced to a thick puree, stirring occasionally.
If preferred stir in 2 tablespoons of sherry.
Remove from heat and leave to cool.

Roll out the pastry to fit 8" flan case and prick base with fork.
Pour in the apple puree.
Core the dessert apples but don't peel.
Slice and arrange slices to overlap on top of the puree.
Bake at 400°F for about 30 mins.

Mix remainder of honey and lemon juice and spread on top.
Bake until shiny and serve hot or cold.

Ballantrae Honey Pudding (00065)

Requires a steamer

2 dsp honey
6 oz plain flour
1 level tsp baking powder
a pinch of salt
3 oz margarine
2 oz caster sugar
1 egg
2 tbsp milk

Grease 1 ½ pint pudding bowl and put half the honey in the bottom.
Sift flour, baking powder and salt into another bowl.
Add margarine and rub it in until it is evenly distributed and resembles fine bread crumbs.
Stir in sugar.
In yet another bowl, beat the egg and mix in the remaining honey.
Bind the dry ingredients together with the egg and honey mixture and add enough cold milk to make a soft dropping consistency.
Put this mixture into the prepared bowl and hollow out the centre slightly.
Make a pleat down the centre of a doubled piece of greaseproof paper large enough to cover the bowl and extend well down the sides.
Place the paper over the bowl, securing it with string.
Make a handle over the top so the bowl can easily be removed from the steamer.
Steam for 1 ½ hours
To serve loosen pudding and turn upside down.
Serve with custard.

Honey Fruit Cobbler (00066)

1 pint sliced peeled fruit - apples, peaches, plums etc.
½ cup honey
1 tbsp flour
½ tsp salt
1 cup biscuit mix
½ cup milk
a sprinkling of sugar

In 1 ½ quart casserole combine fruit with honey, flour and salt.
In a bowl put biscuit mix and 2 tbsp sugar.
Stir in milk.
Pour over fruit mixture.
Sprinkle sugar on top.
Bake for 40 minutes at 425°F.

Honied Apple Tart (00067)

7 oz frozen puff pastry
1 ½ lb cooking apples
5 rounded tbsp granulated honey

Roll out pastry thinly.
Use half to line the base of an 8" pie plate.
Peel, core and slice the apples.
Spread half the honey over the pastry on the plate.
Add half the apple slices, then the rest of the honey, and then the remaining apple slices.
Use the rest of the pastry to make the lid of the pie
Make a tiny hole in the centre of the lid.
Bake for 45 mins at 425°F.

Honey Nut Boats (00068)

Rich shortcrust pastry
3 oz butter or margarine
3 oz caster sugar
3 oz ground almonds
1 tbsp honey
   coffee essence
   coffee glace icing
   chopped nuts

Roll pastry very thinly and line some boat shaped tins.
Prick the bottom of each case with a fork and bake blind.
Cream fat and sugar, and mix in almonds, honey, and a little coffee essence.
When the boats are cooked, put in the filling, piling it high in the centre.
Put in a cool place to become quite firm.
Coat the top with coffee glace icing and sprinkle lightly with chopped nuts.

Honey Prune Pudding (00069)

Requires a steamer

1 tsp carbonate soda
1 cup buttermilk
1 ½ cups stoned and chopped prunes
3 tbsp melted butter
1 tsp almond essence
3 tbsp honey
½ cup flour
1 beaten egg
1 cup rolled oats

Dissolve the soda in the milk.
Mix everything else together, and then add the milk and soda last.
Pour into a buttered basin and steam for 2 ½ hours.

Honey Sultana Pudding (00070)

1 tbsp butter
3 tbsp honey
1 egg
2 tbsp cold tea
1 cup flour
1 tsp carbonate soda
½ cup sultanas
some chopped lemon peel
a little cinnamon

Cream the butter and honey.
Add the egg and beat well.
Add the cold tea,and the rest of the ingredients.
Steam for 2 hours.

Iced Melon with Hot Ginger Sauce (00071)

1 medium sized ripe melon
1 tbsp cornflour
½ pint water
2 tbsp liquid honey
½ tsp ground ginger
2 pieces stem ginger
2 tbsp syrup from jar of ginger
   vanilla ice cream
   chopped walnuts

Cut melon into 6 wedges and discard seeds.
Cut along skin to loosen flesh.
Slice into ½" wedges and arrange these on the skin.
Place on plates or dish.

Put cornflour in a small bowl and blend with a little of the water until smooth.
Heat remaining water in a saucepan and add honey and ground ginger.
When hot stir into the blended cornflour.
Return to the pan, stirring and simmer for 3 minutes.
Meanwhile drain stem ginger, chop roughly, and add to the sauce, with the syrup and mix well.
Spoon the ice cream onto the melon and top with the hot sauce.
Decorate with walnuts.

Honey and Nut Custards (00072)

2 eggs
1 oz caster sugar
½ pint milk
2 oz flaked almonds
2 tbsp liquid honey

Beat the eggs in a basin and stir in the sugar.
Warm the milk and add to the basin.
Put the basin over a pan of gently simmering water.
Stir until the mixture thickens and will coat the back of a wooden spoon.
Pour the mixture into two glasses and cool.

Mix 2 oz flaked almonds with 2 tbsp liquid honey and spoon on top of the cooled mixture.

Baked Honeyed Apples (00073)

4 even sized cooking apples
2 oz ground almonds
½ lemon
1 oz raisins
2 oz brown sugar
1 oz chopped nuts
2 tbsp coarse marmalade
4 tbsp liquid honey

Cut a thin slice from the stalk end of each apple.
Hollow out each apple with a teaspoon, discarding core and pips.
Dice removed flesh and mix with almonds, grated lemon rind, raisins, sugar, nuts and marmalade.
Fill apple shells generously with filling.
Score peel lightly round centre of apple.
Place in buttered shallow ovenproof dish and spoon over honey.
Bake at mark 5 (375°) for 30 minutes.
Serve hot with custard or cream.

Peach Christina (00074)

6 fresh peaches (drained canned can be used)
½ pint fresh orange juice
2 tsp lemon juice
2 tbsp honey

Cut peaches in half and remove stones.
Mix orange and lemon juice with honey and pour over peaches.
Leave several hours chilled and serve with cream.

Honey Sundae (00075)

½ cup honey
½ cup brown sugar
2 tbsp water
a pinch salt
   ice cream
2 or 3 bananas

Combine honey, sugar, water and salt in saucepan.
Cook, stirring constantly over low to moderate heat until sugar is dissolved.
Put ice cream in individual dishes, cover with thinly sliced bananas and top with sauce.

Jamaican Banana (00076)

1 banana
½ oz butter
a few drops lemon juice
1 tsp honey
   Whipped cream
   Glace cherries

Peel the banana and split lengthways.
Melt butter in pan and roll the banana in it.
Keep turning until the banana is translucent.
Sprinkle with lemon juice and honey, and place halves side by side in a dish.
Top with whipped cream and sprinkle with chopped cherries and nuts.

Yoghurt "Petit Suisse" Cheesecake (00077)

For almond crust
8 oz almond macaroons
3 oz melted butter

For filling
8 oz cream cheese
5 oz natural yoghurt
2 tbsp liquid honey
grated zest of 1 orange

For decoration
5 slices of orange

Crush macaroons between greaseproof paper with rolling pin.
Put in bowl, stir in melted butter.
Pat firmly into 8" flan ring lined with greaseproof paper.
Either chill until very firm, or bake for 10 mins at 375° then chill.
Sieve cream cheese and mix with yoghurt, honey and orange zest.
Pour into chilled pie shell.
Serve decorated with orange slices.

Crustless Pumpkin Pie (00078)

3 eggs
¾ cup honey
½ tsp ginger
½ tsp nutmeg
½ tsp cinnamon
½ tsp salt
1 ¾ cups pumpkin
1 cup evaporated milk

Beat eggs lightly, add honey, spices, salt and pumpkin, and mix well.
Add evaporated milk.
Pour into a greased deep 9" pie pan.
Bake at 325° for 1 hour, or until knife blade comes out clean.
Cool before cutting.
Cut into wedges and serve with honey sweetened whipped cream.

Prune Cream (00079)

1lb prunes
   sweet white wine
½ pint double cream
1 tsp grated orange rind
   honey to taste
   orange slices to decorate

Soak prunes overnight in water or wine.
Next day gently simmer until soft.
Stone and sieve or liquidise with enough of their liquid to make a thick puree.
Whip cream and fold in prune puree and orange rind, with honey to taste.
Serve chilled garnished with orange slices.

Persian Marble Rhubarb (00080)

1 lb rhubarb
2 tablespoons sherry
4 oz clear honey
1 cup double cream

Wash and string rhubarb, and cut into small chunks.
Cook over low heat with sherry and honey, stirring.
Blend and pour puree in to glass bowl.
Stir in double cream to marble and not mix.
Serve with whipped cream if you want, and consume with macaroons.

Honey Ice Cream (00096)

8oz clear honey
4 tbsp water
6 egg yolks
¾ pint double cream

Put the honey and water into a pan and bring to the boil.
Leave until lukewarm and put into a bowl over a pan of hot water.
Add the egg yolks and whip until thick and creamy.
Take off the heat and continue beating until cold.
Whip the cream to soft peaks.
Fold in to the honey mixture.
Put into a metal basin or mould, cover and freeze.
When firm turn on to a chilled serving dish.

This ice cream is soft enough to be spooned straight from the freezer.

Whisky and Honey Ice Cream (00097)

6 egg yolks

½ pint honey (a little less than 1 lb jar)
2 tbsp whisky
½ pint double cream

3 tbsp bitter orange marmalade
3 tbsp whisky
3 tbsp water (not always necessary

In a large bowl, beat the egg yolks until very light and fluffy.
In a small saucepan heat the honey until just boiling.
Pour the hot honey in a thin, steady stream over the egg yolks, beating all the time until the mixture is cool and the yolks increased in volume, about 3 minutes.
Add the whisky and stir well to combine.
Whip the cream to soft peaks.
Carefully fold into the egg mixture, blending well.
Pour the ice cream into a bowl and freeze overnight.

To make the sauce combine all the ingredients in a small saucepan and simmer over a low heat until the marmalade has melted. Leave to cool.

This ice cream is soft enough to be spooned straight from the freezer.

Strawberry Float (00125)

1 quart milk, chilled
¼ tsp almond extract
6 tbsp honey
1 quart vanilla ice cream
2 cups crushed fresh strawberries

Combine all ingredients and blend at medium speed for 1 minute.
Serve in tall glasses garnished with scoops of ice cream

Honeyed Pears (00126)

6 Pears
¼ cup honey
1 cup orange juice
¼ cup lemon juice
¾ cup water
1 stick cinnamon
2 cloves

Peel pears leaving stalk attached and place them in a saucepan.
In another saucepan combine the honey, orange juice, lemon juice, water and spices,
and bring to the boil.
Pour over pears in the first saucepan.
Put the lid on and simmer pears gently until cooked.
Baste pears from time to time with the syrup.
Allow pears to cool in the syrup.

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