Cooking Class

Honey Butterscotch




2 cups honey

Half cup melted butter

Quarter teaspoon of salt

A few drops of essence, vanilla or almond or both



Boil honey until it sets when dropped into cold water.

Stir in melted butter, salt and essence.

Pour onto a cool greased plate.

Cut into squares.

Wrap in waxed paper when cold.





8 oz (227g) Mixed dried fruit

3 oz (85g) Plain Flour

5 oz (142g) Self Raising Flour

6 oz (170) Margarine

4 oz (113g) Brown Sugar

3 eggs

1 oz (28g) Ground Almonds

4 oz (113g) Clear Honey

Sprinkle of demerara sugar




Grease and line base of 7 inch (18cm) tin.

Cream together margarine and sugar.

Gradually add beaten eggs.

Beat in honey.

Fold in mixed flours, ground almonds and fruit.

Turn into prepared tin and sprinkle lightly with demerara sugar. 


Bake at Gas mark 4 or 180 degrees centigrade for 1.25 hours until risen and evenly brown all over.

Honey Fudge




1 lb (453g) granulated sugar

2 oz (57g) butter

Quarter pint evaporated milk

Quarter teaspoon of salt

2 tablespoons (40g) honey



Boil sugar, salt and milk for 5 minutes.

Add honey and boil until at “soft ball stage” 240 degrees F (115 degrees C).

Add butter and allow to stand until lukewarm.

Beat until creamy.

Pour into a buttered dish.

When nearly set mark into squares.