340gms(12oz) Clear Honey

115gms(4oz) Unsalted butter

60gms(2oz) Granulated Sugar

4 eggs (size 3) lightly beaten

Grated rind and juice of 3 lemons

Method

Put the honey, sugar, butter, lemon rind and juice in the top of a double saucepan or a bowl placed over simmering water.

Stir until the sugar butter is melted.

Beat the eggs into the mixture and continue cooking until it begins to thicken and coat the back of a spoon.

Pour into a warmed 454g Honey jar.

When cold, cover with a waxed disc and a lid.

450gms (1lb) Wholemeal flour

15mls (1tbls) Sunflower oil

15gms (1/2oz) dried yeast

2 teaspoons Honey

1 teaspoon Salt

250mls (1/2pt) tepid water

Method

Put water, yeast, oil and honey into bowl.

Add flour and then salt and knead for 10mins.

Shape into a round and cover for one hour.

Knead dough again and shape into six single round balls.

Place five around the perimeter of a 18cm (7”) greased tin and the final ball in the centre to form a crown shaped cob.

Prove for a further 20 –30mins.

Bake in a hot oven for 30mins