Cakes Regional and Traditional - Julie Duff

In what seems ages ago I was kindly sent a copy of a the lovely Cakes, Regional and Traditional by Julie Duff by the publisher - Grub Street. I love a good recipe book and this was let me tell is fab, its stuffed full to the gunnels with over 200 recipes for some fantastic British Cakes. 

Handily the book is divided into small and large cakes both regional and country (meaning baked across the country), there is also a section dedicated to Ginger cakes too. The recipes are throughly researched and you get the feeling that these are recipes that have been handed down through the generations and all the ones I have baked from so far have been very reliable.

 Now avaliable in paperback its a great addition to my extensive cookery book collection (bookcases now groaning !). I am pleased to note that there are all the Lancashire favourites featured and also a couple of more unusual ones too, the only little niggle with the book being not every recipe being illustrated.

Pictured are the Lancashire Teacakes which feature in the book and are for the unitatited a little like a fruited scone , using strong bread flour but raised using baking powder. They were very tasty served buttered and disappered quickly.

The book is avaliable from any good local book seller - ISBN-978-1-910690-06-2 published by Grub Street.

Clarks New Honey - Honey monster biscuits

Clarks the Honey and Maple syrup people have just launched a new clear honey and I have been sent a jar to have some fun with. A blend of British honey with some blossom and acacia honey to keep it clear, this is a great honey for the store cupboard, personally I love the  bee on flower design on the label, the honey itself was great in this recipe for monster honey biscuits, monster as they are so huge.

Really tasty with a nice honey flavour these biscuits are sure to be popular with all the family and keep well in an airtight tin (not that they will last that long !). Clarks Honey has a lovely website as well with lots more serving ideas for this lovely versatile honey.

What you need

• 1/4 cup of honey 
• 1 egg - free range, beaten
• 2 1/4 cups of self raising flour - sieved
• 1 cup caster sugar
• 175g butter 
• 1/4 tsp ground cinnamon
• 1 tsp vanilla paste

What you do 

• Melt the butter, sugar and honey in a saucepan over a low heat, until the butter is melted and the mixture is smooth.
• Remove from the heat and add the cinnamon, allow to cool.
• In a large bowl place the other ingredients and mix gently, now add the melted butter mixture and mix well until you have a stiff sticky mixture.
• Using a wet tablespoon scoop out the mixture an form balls. Place these on an oven tray, pressing down with a wet fork, remembering to allow space for the biscuits to spread.
• Bake in an oven at 180c until golden and firm to touch, normally about 12 -15 minutes.
• Allow to cool on the baking trays and store when cool in an airtight tin.