Preheat the oven to 160°C/Gas Mark 3. Butter and line a 20cm round loosebottomed cake tin. Cut the butter into pieces and drop into a medium pan with Mêl Cilgwenyn honey and sugar. Melt slowly over a low heat. When the mixture looks quite liquid, increase the heat under the pan and boil for about one minute. Leave to cool for 15-20 minutes, to prevent the eggs cooking when they are mixed in.
Beat the eggs into the melted honey mixture using a wooden spoon. Sift the flour into a large bowl and pour in the egg and honey mixture, beating until you have a smooth, quite runny batter.
Pour the mixture into the tin and bake for 50 minutes-1 hour until the cake is well-risen, golden brown and springs back when pressed. A skewer pushed into the centre of the cake should come out clean.
Turn the cake out on a wire rack. Warm 2 tbsp of Mêl Cilgwenyn honey in a small pan and brush over the top of the cake to give a sticky glaze, then leave to cool.
A lovely start for a cold winter morning.
50g porridge oats
Mêl Cilgwenyn honey
Put 50g porridge oats in a saucepan, pour in 350ml milk or water and sprinkle
in a pinch of salt. Bring to the boil and simmer for 4-5 minutes, stirring from
time to time and watching carefully that it doesn’t stick to the bottom of the
Or you can try this in a microwave. Mix the porridge oats, milk or water and
a pinch of salt in a large microwaveproof bowl, then microwave on High for 5
minutes, stirring halfway through. Leave to stand for 2 minutes before eating.
To serve, pour into bowls, and drizzle with Mêl Cilgwenyn honey.
Roast lamb with honey
Add a bit of a buzz to your Sunday roast.
Joint of lamb
2 tbsp Mêl Cilgwenyn honey
Zest of 1 orange
2 cloves garlic, crushed with some sea salt
Preheat the oven to 210°C/Gas Mark 7. Mix Mêl Cilgwenyn honey, orange zest and garlic in a bowl.
Season the lamb with pepper, then heat a heavy-based pan until it's very hot.
Put the lamb in the pan, fat side down, bone-side up and render down the fat for about 10 minutes, then flip it over for 1 minute, just to give it some colour on that side.
Remove from the pan and set aside. Let the lamb come back to room temperature and then brush with the honey glaze.
Roast the meat in the oven, then allow it to rest for 15 minutes before serving.