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- Honey Soy Roast Chicken
- Pressure Cooked Toffee Pudding
- Giant Waffles with Spiced Whipped Wescobee Honey Butter
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- French Nougat with Pistachio and Cherry
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- Roast Chicken Pieces with Honey, Tomato and Soy Glaze
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- Chocolate Pizza with Honey Chocolate Icing
- Apple and Cinnamon Rolls
- Honey Glazed Roast Carrots and Parsnips
- Grilled Chemoula Chicken with Grilled Sweet Potato Rosti, Eggplant and Tzatziki Dressing
- Chocolate Berry Self Saucing Muffins
Pressure Cooked Toffee Pudding
| Utensils |
|---|
| Pudding tin lined with Glad Bake paper |
| Ingredients |
|---|
| 150g chopped dried apricots or any dried fruit you wish |
| 1tsp bicarbonate soda |
| 300ml boiling water |
| 70g butter |
| 250g Wescobee honey |
| 2 eggs |
| Zest of 1 lemon |
| 1 tsp vanilla essence |
| 1 1/4 cups self raising flour |
| Sauce Ingredients |
|---|
| ½ cup brown sugar |
| 1 cup cream |
| 100g butter |
| 100g dark chocolate pieces |
| Method |
|---|
| Mix chopped apricots and bicarbonate soda with boiling water. Soak until fruit is soft. Set aside until cool. |
| Cream butter and honey. Then add one egg at a time beating well after each egg. Add lemon zest and vanilla essence for flavour. |
| Fold in apricot mixture to the butter and honey. |
| Gently fold in flour. Pour into prepared tin and lock pressure cooker. |
| Cooking time starts once at full pressure. |
| Sauce Method |
|---|
| Gently melt sugar, cream and butter over low heat to sauce consistency. |
| Remove saucepan from heat, then if you must, stir in chocolate pieces. Serve with apricot pudding. |
| Preparation | Cooking Time | Pressure Release |
|---|---|---|
| 20 minutes | 30-40 minutes | Cold water method |