Honey Recipes

IngredientsSUMMER CRUMBLE8 stalks rhubarb cut into 1cm pieces300g boysenberries (fresh or frozen)100ml MVH Beech Honeydew HoneyTOPPING60g butter softened60g rolled oats60g plain flour40g brown sugar1 tsp. ground cinnamonMethodPreheat the oven to 180°C fan bakePlace the rhubarb and berries in an ovenproof dish about the size of a quiche dish. Drizzle the honey over the fruit.Place all the ingredients into a bowl and rub together until like coarse breadcrumbs.Sprinkle over the fruit.Bake 20 minutes or until the crumble is golden brown.Serve warm with yoghurt, ice-cream or custard.

With the less than ideal weather we’ve been having, its the perfect time to snuggle up and whip up one of Mary’s Honey Tarts! It’s delicious and can be enjoyed all year round, recipe below:Base1 ½ cups plain sweet biscuit crumbs90g butter, melted1 ½ tsp. mixed spiceHoney filling2 eggs, slightly beaten1 300g carton sour cream1/3 cup MVH Kānuka Honey (or MVH Autumn Gold Honey)¼ cup flaked almondsWhipped cream, toasted flaked almonds and icing sugar to decorate.InstructionsLightly grease a 23 cm flan tin. Combine crumbs, butter and spice in a blow. Press evenly over base and up the side of the prepared tin. Refrigerate while preparing filling.Filling, Place eggs, sour cream and honey in a bowl. Stir until combined. Pour filling into crumb cru

Our Honey Orange Muffins made with our Native Bush Honey are a delicious and easy treat, tried and tested by many of the team here at Mountain Valley Honey. No fancy ingredients, just the good old classics, delicious!Ingredients2 cups flour4 tsp. baking powder1/4 cup sugarGrated rind of 2 oranges75g butter1/4 cup MVH Native Bush Honey1 egg3/4 cup orange juice or milkInstructionsPlace flour, baking powder, sugar and orange rind into a large bowl and mix well.Using another bowl, melt the butter then add the honey and heat gently. Cool the mixture and then add the egg. Measure the orange juice and if necessary add milk to make it up to 3/4 cup. Add to the melted butter mixture.Pour the liquid mixture into the dry ingredients and fold gently together.Grease 12 muffin pans

Everybody loves a bit of honey on toast, or hot lemon honey and ginger. But why not treat yourself to some Honey and Coconut Biscuits, made with our Autumn Gold Honey. It’s mellow and toasty, just what you need to get you through the last of the winter chills!Check out the recipe below:Honey Coconut BiscuitsIngredients:100g butter2 Tbsp. MVH Autumn Gold Honey1 egg1 Tbsp. milk1½ cups self-raising flour¾ cup sugar½ cup coconutBaking instructions:Preheat the oven to 180°CMelt the butter and honey together, leave to coolPlace flour, sugar and coconut into a bowlMix the egg and milk into the cooled honey mixtureAdd the liquid mixture to the dry ingredients and mix wellRoll into balls and place on a cold trayPress with a fork to flattenBake in the oven for 10-1