Sunday, April 10, 2011


Honeycomb is ridiculously easy to make, so why have I never made it before? Perhaps Lorraine Pascale, with her easy to watch television programmes, has given me some renewed inspiration.

Yep, it's calorific, but then most good things are. I have stored mine in a ziplock bag (no expense spared) and it's definitely a keeper. Lorraine's recipe is different from most because she uses butter in the recipe. You can also crumble the honeycomb and sprinkle over vanilla ice cream or even as a decoration on cupcakes. This honeycomb has a lovely buttery caramel taste, it looks beautiful and is very moreish!

The recipe is taken from Baking Made Easy by Lorraine Pascale, a book for both the new baker and those of us looking for some baking inspiration.

A great collection of both sweet and savoury recipes, including old favourites such as Sticky Toffee Pudding and Jam Roly Poly to Omelette Arnold Bennett and Chicken Pies. New favourites include Red Velvet Cake, White Chocolate Panacotta and beautiful Macaroons.

Here is the link to the Honeycomb recipe on the BBC website.

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