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Trâm Đây.
Trâm Đây.
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Saturday 30 May 2026 07:03:17 GMT
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These traditional Welsh honey cakes are beautifully simple, with honey doing much of the heavy lifting when it comes to both sweetness and flavour. And the honey for these is PARTICULARLY special. It was very kindly provided by @heistchocolate a Welsh chocolatier who sources it from a local beekeeper in Wales. Using a genuinely local honey in a recipe like this just feels SOOOO right, particularly when the whole point of this series is celebrating the ingredients and food traditions of the places these recipes come from. Makes 10 175g unsalted butter, softened 80g dark brown sugar 125g Welsh honey 3 medium eggs @steweeggs 200g self-raising flour ½ tsp bicarbonate of soda 1 tbsp ground cinnamon 1 tsp ground ginger ¼ tsp freshly grated nutmeg Generous pinch of sea salt @halenmon 2 tbsp whole milk FOR THE HONEY TOPPING 3 tbsp Welsh honey @Heist Chocolate Method Preheat the oven to 160°C fan / 180°C conventional and line a 12-hole muffin tray with cases or heavily butter them if you don't have any muffin cases. Beat the butter and brown sugar together until pale and fluffy. Add the honey and beat again until combined. Add the eggs one at a time, beating well between each addition. Fold through the dry ingredients. Add the milk and gently mix until you have a smooth batter. Divide between the muffin holes, filling each around two-thirds full. Bake for 18–22 minutes until beautifully risen and golden and a skewer inserted into the centre comes out clean. While the cakes are still lovely and warm, take care to prick the tops a few times with a skewer, then generously brush over the warm honey and allow it to soak in. . . . #welshrecipes #welshfood #greatbritishfood #honeycake #englishfood
These traditional Welsh honey cakes are beautifully simple, with honey doing much of the heavy lifting when it comes to both sweetness and flavour. And the honey for these is PARTICULARLY special. It was very kindly provided by @heistchocolate a Welsh chocolatier who sources it from a local beekeeper in Wales. Using a genuinely local honey in a recipe like this just feels SOOOO right, particularly when the whole point of this series is celebrating the ingredients and food traditions of the places these recipes come from. Makes 10 175g unsalted butter, softened 80g dark brown sugar 125g Welsh honey 3 medium eggs @steweeggs 200g self-raising flour ½ tsp bicarbonate of soda 1 tbsp ground cinnamon 1 tsp ground ginger ¼ tsp freshly grated nutmeg Generous pinch of sea salt @halenmon 2 tbsp whole milk FOR THE HONEY TOPPING 3 tbsp Welsh honey @Heist Chocolate Method Preheat the oven to 160°C fan / 180°C conventional and line a 12-hole muffin tray with cases or heavily butter them if you don't have any muffin cases. Beat the butter and brown sugar together until pale and fluffy. Add the honey and beat again until combined. Add the eggs one at a time, beating well between each addition. Fold through the dry ingredients. Add the milk and gently mix until you have a smooth batter. Divide between the muffin holes, filling each around two-thirds full. Bake for 18–22 minutes until beautifully risen and golden and a skewer inserted into the centre comes out clean. While the cakes are still lovely and warm, take care to prick the tops a few times with a skewer, then generously brush over the warm honey and allow it to soak in. . . . #welshrecipes #welshfood #greatbritishfood #honeycake #englishfood
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