honeycomb

We've made muffins low-cal! We packed them with fibre boosters and sweetened them with banana so you can enjoy a healthier treat.

Healthy banana and zucchini muffins recipe

(11 ⁄2 cups) wholemeal spelt flour

(1 ⁄4 cup) coconut sugar

(1 ⁄4 cup) rolled oats

tbsp LSA

tbsp chia seeds

tsp baking powder

cinnamon

tsp bicarbonate of soda

milliliters (1 ⁄2 cup) buttermilk

milliliters (1 ⁄4 cup) light extra virgin olive oil

eggs

(1 cup) mashed ripe banana

(about 120 grams) zucchini, coarsely grated

Honey with honeycomb, to serve (optional)

Fresh low-fat ricotta, to serve (optional)

tbsp rolled oats

tsp chia seeds

coconut sugar

tsp cinnamon

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Try this twist on a favourite childhood ice-cream dessert with coffee and chocolate layers. Made with just five ingredients, it's a great make-ahead pud

Coffee ice cream terrine

coffee ice cream

vanilla ice cream

tbsp vegetable oil

dark chocolate

coconut oil

Leave the ice creams out at room temperature for a few mins to soften slightly. Brush a 1.2-litre loaf tin with the vegetable oil and line with cling film. Put 250g dark chocolate and the coconut oil in a small heatproof bowl over a pan of just simmering water. Stir to melt, then set aside to cool.

Spoon half the coffee ice cream into the base of the tin and level the surface. Working quickly, spread over a quarter of the chocolate sauce, then half the vanilla ice cream and another quarter of chocolate sauce. Repeat with the remaining chocolate sauce and ice creams, finishing with a layer of chocolate sauce. Cover loosely with cling film and freeze for at least 2 hrs, or ideally overnight.

Melt the remaining 50g chocolate in a heatproof bowl over a pan of simmering water. Lift the terrine out of the tin and turn out onto a plate. Drizzle with the melted chocolate and top with the crushed honeycomb or Maltesers. <a href="https://www.bbcgoodfood.com/howto/guide/kitchen-knives-how-buy-best">Cut</a> into thick slices to serve.

Bill Granger’s buttermilk pancakes are one of his
most famous dishes and are a favourite on his
menus. The pancakes also starred on our very first
cover way back in 2001. Originally served with
a chocolate sauce, the pancakes have been updated, made with ricotta and served here with banana and a honeycomb butter.

Bill Granger's easy and best pancake recipe

(320 grams) fresh ricotta, drained, crumbled

(180 milliliters) milk

eggs, separated

(150 grams) plain flour

Unsalted butter, to cook

bananas, sliced lengthways, to serve

Whipped cream & honey, to serve

unsalted butter, softened

honeycomb, finely crushed

tbs honey

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Best Ever Honeycomb AKA Cinder Toffee, Hokey Pokey, Sponge Candy &amp; Crunchie. A foolproof recipe with step by step instructions to help you make the crunchiest honeycomb.-

Best Ever Honeycomb

175 g Caster Sugar (Cane sugar if available)

tbsp Golden Syrup

tsp Bicarbonate of Soda/Baking Soda

Add the sugar and golden syrup to the pan and attach the thermometer to the side of the pan.

Place on a low heat and stir gently until dissolved, try not to let the mixture bubble until completely dissolved.Do not stir once the sugar has dissolved or it will crystallise.

Once completely melted, turn up the heat to medium and heat until the temperature reaches 150 Degrees C, it will be a lovely golden colour.

As quickly as you can take the pan off the heat and remove the thermometer.  Be careful you don&#039;t want to burn yourself with hot caramel.

Tip in the bicarbonate of soda and gently whisk in until it has all disappeared and the mixture is foaming, taking care not to overdo it.

Pour out gently into the lined tin, pouring as near to the bottom of the lined tin as you can so you don&#039;t lose those lovely bubbles.Carefully scrape out the last of the mixture with a silicone spatula.

Leave to cool before cracking into chunks. Optional: Cover with chocolate.

Store in an airtight container, glass works best.

These addictive appetizers are made with toasted bread, creamy burrata and crystallized honeycomb - taken over the top with fresh mint, flaky sea salt, and orange zest!

Honeyed Burrata Toasts

baguette

oz burrata cheese (torn)

mint (chopped)

tbsp raw honeycomb

orange

tsp flaky sea salt

Slice the french baguette and lightly toast if desired - you can also serve untoasted.&nbsp; Place on a serving platter.&nbsp;&nbsp;

Tear the burrata over the slices of bread, distributing evenly

Sprinkle mint evenly on top of the burrata toasts, then cut off pieces of honeycomb and distribute evenly among the toasts

Grate fresh orange zest over top of the toasts and sprinkle flaky sea salt over the top as well.&nbsp; Serve immediately!

Sweet orange and honey sponge, with hidden bites of honeycomb and a smooth white chocolate buttercream swirl. It&#039;s a cupcake hive worthy of any Queen bee.

Honey Bee Cupcakes

butter

golden caster sugar

eggs (large)

175 g self raising flour

Cloudy honey

tsp orange extract

g honeycomb pieces (optional)

g white chocolate

yellow food colouring

unsalted butter (softened)

300 g icing sugar

g white chocolate (melted)

Preheat your oven to 160C and line a cupcake tin with cases

In a large bowl add the sugar and butter and beat together with a hand mixer until the mixture is light and fluffy

Beat the eggs into the mixture with a hand mixer or wooden spoon

Sift in the flour, then add the honey, orange extract, zest and juice all at once and beat it together until just combined and no flour is showing.

If you're adding the honeycomb pieces add them now and fold them through gentle. If you don't want to use honeycomb pieces you could use white chocolate instead or candied orange zest instead.

Split the mixture between your cupcakes cases and bake for 20 minutes until golden and springy to touch. Once baked leave them to cool in the tin for 5 minutes, then lay onto a wire rack to cool completely before piping the buttercream.

To make the buttercream, beat together soft butter, icing sugar and melted white chocolate until smooth. If you feel that the mixture isn't loose enough add a splash of hot water or milk until you have a good consistency that is firm but pliable.

Add the buttercream to a piping bag fitted with a round tip piping nozzle and pipe beehive swirls on top of each cupcake. Finish with a shard or chocolate honeycomb and some decorative bees.

The espresso martini is one of the nation’s most popular drinking picks after dark. 12-Micron’s take on the cocktail couples the beloved tipple with dessert world favourite salted caramel. The result? An adults-only sweet treat.

Forget gin and tonic, you need to try this salted caramel espresso martini

milliliters 666 St Ali Coffee Vodka

milliliters Applewood Espressocello

espresso

salted caramel

honeycomb (to garnish)

Crisp, sweet pastry with a creamy filling and a crunch of honeycomb, this luxurious tart is sure to bring some Christmas cheer and will get guests talking!

Baileys custard tart

sweet shortcrust pastry sheet

plain flour

double cream

vanilla pod

caster sugar

Irish cream

honeycomb, crumbled (optional)

Heat oven to 180C/160C fan/gas 4 and put a baking sheet on the middle shelf to heat up. Unroll the pastry, then use to line a 22cm fluted tart tin. Leave about 1cm of pastry overhanging and trim the rest. Line the case with baking parchment (scrunch it up first to make it more pliable) and baking beans. Place on the hot baking sheet and bake for 15 mins, then remove the beans and parchment and return to the oven for another 5 mins or until biscuity brown. Trim the sides of the pastry case with a serrated knife and discard the trimmings.

Pour the cream into a saucepan, scrape out the seeds from the vanilla, add these along with the pod and heat until steaming. Meanwhile, whisk the whole eggs, yolks and sugar in a large bowl until smooth. Pour the Irish cream into the cream, then the cream mixture onto the eggs and mix well. Strain the mixture through a sieve and into a jug.

With the tart case still on the baking sheet, carefully pour the custard into the tart. Reduce the temperature to 150C/130C fan/ gas 2 and bake for 30 mins until the filling has just set but still has a slight wobble in the middle (the tart will continue to set a little once out of the oven ). Cool to room temperature, then chill in the fridge for at least 2 hrs.

Whip the remaining cream, sugar and Irish cream until it just holds its shape. Pile into the centre of the tart, leaving a border of custard exposed around the edges. Scatter with crumbled honeycomb, if you like, and serve immediately.

Upgrade your weekend brownies with a batch filled with smooth caramel and chunks of crunchy honeycomb; a true celebration of all things caramel.

Caramel Honeycomb Brownies

sugar

90 g salted butter

120 ml double cream

unsalted butter

275 g caster sugar

g plain flour

cocoa powder

100 g chopped honeycomb

Heat the sugar in a pan over a medium heat, stirring constantly until its fully melted and turned amber.

Stir in the butter then remove from the heat and whisk it in until fully combined. Return it to the heat and leave to cook for 30 seconds without stirring.

Slowly add half the cream, being careful as the mixture will rise and bubble, then stir it through and add the remaining half. Leave to boil for 1 minute then pour into a heat safe container and leave it to thicken. Once cool put it in the fridge to solidify.

For the Caramel

Melt the butter and chocolate together gently then leave to cool.

Whisk the eggs and the sugar together until thick and mousse-like then add the cooled chocolate mixture and slowly fold it through.

Add the plain flour and cocoa powder and carefully fold them through until just combined.

Pour half the mixture into a lined brownie tin then add spoons of solidified caramel, leaving a little left for later, and chunks of honeycomb before pouring the remaining brownie batter on top.

Bake for 25 minutes in the oven at 170C.

Remove from the oven and leave to cool.

To serve, reheat the solid caramel until it’s runny and drizzle it over the brownies.

For the Brownies

Combining all our favourite desserts into one, this caramel Tim Tam cheesecake slice is impossible to resist!

Caramel Tim Tam cheesecake slice

pkt chocolate chip cookie dough

pkts cream cheese, chopped, at room temperature

milliliters (1 1/2 cups) thickened cream

pkts Arnott’s Tim Tams Original

can Nestlé Top ‘n’ Fill Caramel

white chocolate melts, just melted

Crunchie chocolate bar,

Salted caramel sprinkles, to serve

Caramel popcorn, to serve

Salted caramel sauce, to serve

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Honeycomb Cheesecake Recipe

plain biscuits

whipped cream

chocolate honeycomb bar chopped *to decorate

tsp gelatine powder

water

milk chocolate chopped

cream cheese room temperature

thickened cream

chocolate honeycomb bar chopped

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Known as honeycomb in Australia, South Africa and Ireland, cinder Toffee in Britain, seafoam in America, hokey pokey in New Zealand, Puff Candy in Scotland and sponge toffee in Canada, it's a favourite worldwide, and if you're trying your hand at making it at home, this is the recipe you want to be following.

Traditional Honeycomb Toffee Recipe

white sugar

How To Make Bánh Bò Nướng (Vietnamese Honeycomb Cake)

c coconut milk

vanilla

c tapioca starch

c sugar

tbsp baking powder

tsp pandan extract/food color

cooking spray

In a bundt pan, cover the hole with aluminum foil. Preheat oven to 350F with the pan inside the oven.

Crack 12 eggs into a bowl and whisk until mixed. Then whisk in coconut milk, butter and vanilla for 5 mins.

Add flour and sugar and whisk for 8-10 mins.

Add pandan extract/food color. Whisk until combined.

Add in baking powder, whisk for 3 mins.

Remove bundt pan from over and spray with cooking spray.

Pour batter through a sieve right in the middle of the bundt pan (this is where my dad's trick of covering the hole comes in handy). Push any leftover mixture through sieve with spatula.

Discard the aluminum foil cover and bake for 55 mins (do not open oven during cooking!)

After it's done baking, turn off the oven and let it sit in the oven for 5 mins.

After 5 mins, crack open the oven door and leave it open for 5 mins before removing the cake. Serve in slices!

https://www.youtube.com/watch?v=eqe8PHwy5ws

Springy light, cake which is delicous with ice cream


Malaysian Honeycomb Cake

Granulated Sugar: 210 g

Cold Water: 250 ml

Butter: 80 g

Large eggs: 6

Sweetened Condensed Milk: 160 g

Self-raising Flour: 180 g

Baking Soda: 2 1/2 tsp

Caramel honeycomb cake layers with salted caramel buttercream, homemade honeycomb, and salted caramel drizzle.

Top 15 honeycomb recipes from across the web

The most viewed honeycomb recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Healthy banana and zucchini muffins...

Coffee ice cream terrine

Bill Granger's easy and best pancak...

Best Ever Honeycomb

Honeyed Burrata Toasts

Honey Bee Cupcakes

Forget gin and tonic, you need to t...

Baileys custard tart

Caramel Honeycomb Brownies

Caramel Tim Tam cheesecake slice

Honeycomb Cheesecake Recipe

Traditional Honeycomb Toffee Recipe

How To Make Bánh Bò Nướng (Vietname...

Malaysian Honeycomb Cake

Salted Caramel Honeycomb Cake

Top 15 honeycomb recipes from across the web

The most viewed honeycomb recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Healthy banana and zucchini muffins...

Coffee ice cream terrine

Bill Granger's easy and best pancak...

Best Ever Honeycomb

Honeyed Burrata Toasts

Honey Bee Cupcakes

Forget gin and tonic, you need to t...

Baileys custard tart

Caramel Honeycomb Brownies

Caramel Tim Tam cheesecake slice

Honeycomb Cheesecake Recipe

Traditional Honeycomb Toffee Recipe

How To Make Bánh Bò Nướng (Vietname...

Malaysian Honeycomb Cake

Salted Caramel Honeycomb Cake

The most viewed honeycomb recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine