chocolate
2 oz dates minced
1 oz Coconut
2 oz Biscuit crumbs (any)
1 tbsp honey
walnuts
Melt chocolate.
Mix other ingredients, except walnuts, together until mixture is firm.
Break into about 18 pieces and roll into balls.
Flatten into tablet shape.
Dip into melted chocolate and put a walnut on top.
Chocolate
2 oz Ground Almonds
1 drop Almond Essence
½ - 1 tbsp honey
Melt chocolate.
Mix other ingredients together, gradually adding the honey until a firm mixture.
Roll into small balls and dip in melted chocolate.
2 cups brown sugar
¼ cup honey
¼ cup milk
¼ cup butter
Boil to firm boil stage.
Beat until thick.
Cut into squares when cool.
4 oz finely ground blanched almonds
¼ cup honey
1 tbsp butter or margarine
¼ tsp almond extract
a pinch of salt
4 oz melted chocolate
Combine almonds, honey, butter or margarine, almond extract and salt.
Form into balls and dip into melted chocolate.
Put on waxed paper and refrigerate to harden.
4 oz caster sugar
3 eggs
1 pint milk
3 tbsp liquid honey
¼ pint double cream
Turn on oven and set at 325°F.
Grease six ¼ pint metal moulds.
Dissolve sugar with 4 tablespoons water in a pan.
When sugar has dissolved completely bring to boil until pale golden.
Pour a little into base of each mould.
Whisk eggs with milk and honey.
Strain into prepared moulds.
Stand moulds in a baking tin, and add enough cold water to come halfway up the sides of the moulds.
Bake in centre of oven for 1 ½ hours.
Cool overnight in moulds.
Turn out next day and serve topped with whipped double cream.
6 oz cooking chocolate
3 tbsp honey
1 tsp water
1 ⅓ cup unsalted peanuts
Over a low heat, or in a double boiler, melt together chocolate, honey and water.
Stir in peanuts.
Cool for 10 mins then drop by teaspoonfuls onto greaseproof paper.
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