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Recipes with runny honey

8 recipes that use runny honey, with photos, step-by-step instructions and cook times. The quickest, Poncha, takes 10 minutes. It is most often cooked with egg, plain flour and baking powder.

Run out of runny honey? Maple syrup or golden syrup, same amount.

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Pain d'épices de Dijon

Dijon has been baking pain d'épices since the Middle Ages, and the shops near the old ducal palace still sell it by the slice, plain or glazed with orange. It is a dense, fragrant honey loaf, sold all year but eaten most in December, when Burgundian families toast slices for breakfast, spread them with butter, or serve them with cheese and pears. The Dijon style uses wheat flour and a whole egg, which makes it softer than the rye-flour loaves of Reims. Chef's tip: wrap it and wait a day before cutting; the crumb turns moist and the spices settle and deepen.

75 minFrenchBaking
by KrazyBadal 0 views

Gâteau aux noix du Périgord

Walnut orchards line the Dordogne valley around Sarlat and Périgueux, and after the autumn harvest every farmhouse and market bakery turns the new nuts into this dense, moist cake. It is sold by the slice at Sarlat's Saturday market and eaten in the afternoon with coffee or a glass of walnut-leaf syrup and water, or after Sunday lunch with a spoon of crème fraîche. Ground walnuts replace most of the flour, so it is nutty, slightly bitter and very tender. Chef's tip: toast the walnuts first for 6 minutes; it softens the bitterness of the skins and deepens the flavour.

55 minFrenchBaking
by KrazyBadal 0 views

Turrón de Jijona

The hill town of Jijona (Xixona) in Alicante has been grinding almonds and honey into turrón for centuries, and its soft, beige, slightly oily bars are on almost every Spanish table between Christmas Eve and Twelfth Night. Unlike hard Alicante turrón, Jijona turrón is a smooth almond paste that crumbles and melts in the mouth, deeply nutty with a floral sweetness from the honey. A common mistake is under-toasting the almonds; pale almonds give a bland, grey paste, so take them to a light, even gold. This version uses honey and egg white, so it is vegetarian but not vegan. Chef's tip: press the warm paste into its mould under a weight and leave it a full two days before slicing; it firms up and the oil settles evenly through it.

50 minSpanishDessertsGluten free
by KrazyBadal 0 views

Poncha

In the fishing village of Câmara de Lobos, poncha is made to order at the bar counter: sugarcane spirit, honey and freshly squeezed lemon, whipped together with a wooden stick called a mexelote until frothy. Fishermen once drank it to keep warm at sea; now it goes round at every Madeiran festa. The traditional drink contains alcohol and is strong, so it is for adults only; the alcohol-free version swaps the spirit for chilled water, which turns it into a sharp, honeyed lemonade anyone can drink. Chef's tip: dissolve the honey in the lemon juice before adding the spirit or water, or it sinks to the bottom in a sticky lump.

10 minPortugueseDrinksGluten free
by KrazyBadal 0 views

Sohan

Pilgrims leaving the shrine city of Qom carry home round tins of sohan, and boxes of it are passed around at Nowruz visits all over Iran. It is a buttery, snapping brittle flavoured with saffron, cardamom and rosewater, built on sprouted wheat flour, which gives a gentle malty sweetness, and studded with slivered pistachios and almonds. Each disc shatters and then melts. Chef's tip: have every nut and flavouring measured beside the stove before you start; the last stage moves fast and the sugar won't wait.

50 minPersianDesserts
by KrazyBadal 0 views

Pfeffernüsse

Pfeffernüsse are small domed biscuits baked in German homes through Advent, especially in the north and in Saxony, and sold in bags at Christmas markets everywhere. They are made with honey and a warm spice mix, and in old recipes the 'pepper' in the name meant exotic spices in general, though a pinch of real black pepper adds a lovely bite. A thin white glaze sets crisp over a chewy centre. The mistake many people make is eating them straight away; they are hard at first and need a few days in a tin with a slice of apple to soften. Chef's tip: warm the honey only until runny, never boiling, or the biscuits turn tough.

35 minGermanBaking
by KrazyBadal 0 views

Dominosteine

Dominosteine were invented in Dresden in the 1930s as an affordable Christmas treat and are still bought by the box across Germany through December: a cube of soft gingerbread, a layer of tart fruit jelly and a layer of marzipan, all coated in dark chocolate. Homemade ones are fresher and less sweet than the boxed kind and make a beautiful gift. The jelly is set with pectin, not gelatine, so they suit vegetarians. The mistake people often make is cutting the slab while the jelly is still soft, which smears the layers; leave it overnight. Chef's tip: trim the edges of the slab before cutting so every cube has three clean, sharp stripes.

75 minGermanDesserts
by KrazyBadal 0 views

Amlou (almond, argan oil and honey spread)

Between Essaouira and Agadir, where argan trees grow on the dry hills, breakfast is not complete without a bowl of amlou: roasted almonds ground to a paste with culinary argan oil and honey until it is pourable, nutty and sweet with a deep, toasty flavour. It is spread on warm bread, msemen or baghrir, eaten with tea, and taken by many as a quick source of energy on cold mornings. Culinary argan oil is made from roasted kernels and is not the same as cosmetic argan oil, which is unroasted; if you cannot find it, roasted walnut oil gives a similar result. Chef's tip: roast the almonds until they are golden right through to the centre; pale almonds give a flat-tasting amlou.

25 minMoroccanChutneys & DipsGluten free
by KrazyBadal 0 views

Goes well with runny honey