P44: STICKY HONEY GINGERBREAD
P46: EASY ROCK Y ROAD
P45: CHERRY BAKEWELL TRAYBAKE
P46: APPLE & BL ACKBERRY CRUMBLE BARS
P47: APPLE BANANA BREAD
P47: VEGAN MAPLE & PECAN SCONES
P48: NO-KNEAD LEMON CURD DOUGHNUTS
P49: CHOCOL ATE ORANGE BROWNIES
P49: MINI APPLE BISCOFF PIES
P50: COCONUT & GINGER TRAYBAKE
Sticky honey gingerbread
SERVES 6
A little oil, for greasing
100g (4oz) Rowse Greek Honey
50g (2oz) caster sugar
50g (2oz) butter
Grated rind of ½ a small orange and ½ a small lemon
125g (4½oz) self-raising fl our
1tsp ground ginger
¼tsp ground mixed spice
½tsp bicarbonate of soda
100ml (3½fl oz) milk
1 free-range egg
25g (1oz) stem ginger, about
1 medium sized nodule, drained
40g (1½oz) whole candied peel,
cut into very thin slices
To glaze
1tbsp Rowse Greek honey
Grated zest of ½ an orange
1tsp orange juice
1 Preheat the oven to 180°C/Gas Mark 4. Lightly brush six mini loaf tins with a top measurement of 10x5cm (4x2in) with a little oil, then line the base and the two long sides of each with a strip of non-stick baking paper. Stand the tins on a baking sheet.
2 Add the honey, sugar, butter, orange and lemon rind to a medium saucepan and heat gently until the sugar has dissolved and the butter has melted.
3 Remove the pan from the heat and leave to cool slightly. Mix the flour, spices and bicarb together in a bowl, then mix the milk and egg together in a jug. Add the flour mix to the pan, stir well, then gradually beat in the milk mixture until smooth. Stir in the chopped ginger.
Pour the gingerbread into the prepared tins, decorate the tops of each with a few strips of candied peel, then bake in the oven
