- Soothe A Sore Throat
- Honey Soy Roast Chicken
- Pressure Cooked Toffee Pudding
- Giant Waffles with Spiced Whipped Wescobee Honey Butter
- Panforte
- French Nougat with Pistachio and Cherry
- Rice and Rhubarb Pudding with Caramel Crust
- Roast Chicken Pieces with Honey, Tomato and Soy Glaze
- Cha Siu Pork Fillet with Wok Tossed Vegetables
- 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
Panforte
| Pre-Prep |
|---|
| Line a 20cm cake tin with Glad Bake paper |
| Utensil List |
|---|
| Sugar thermometer |
| Ingredients |
|---|
| 50 gm sifted plain flour |
| 1 tbsp cocoa powder |
| 1 tsp ground nutmeg |
| 1 tsp ground cinnamon |
| 250g mixed glace fruit and peel |
| ½ cup roasted hazelnuts |
| ½ cup roasted almonds |
| ¼ cup Wescobee honey |
| 90g caster sugar |
| Icing sugar for dusting |
| Method |
|---|
| Mix all the dried ingredients thoroughly. |
| In a small saucepan, slowly melt honey and sugar on a low heat. |
| Using a sugar thermometer, heat the sugar mixture to ‘softball’ stage (1150C). |
| Pour sugar and honey mixture into the dried ingredients mix and combine well. |
| Scoop mixture into lined cake tin and bake. |
| Cool in tin, then cut into small pieces or wedges. |
| Dust with icing sugar. |
| Preparation | Cooking Time | Baking Time |
|---|---|---|
| 20 minutes | 5 minutes | 35 minutes, 150°C slow oven |
This great Panforte will keep for 30 days in an airtight jar.