Saturday, 2 April 2016
Inspired by the primroses that are blooming in fields and roadside verges at the moment, I popped to Miserden Nursery to buy some as despite being edible, I prefer to grow my own to eat rather than pick a wild flower! Make sure if you do buy any or pick them from a garden that they are organic and unsprayed.
First I made some primrose honey, using a handful of primroses and adding to a pan with a pint of water in and 200g of caster sugar, which I brought to the boil and then simmered for a few hours. You should end up with a darker coloured thick syrup.
Then I made some crystallised primroses by brushing egg white on the leaves of the flowers, then gently brushing caster sugar on the leaves and leaving them to set. A bit tricky, but a lovely garnish.
Making primrose honey cakes
100g primrose honey
150g unsalted butter
100g caster sugar
2 eggs beaten
200g self raising flour
Heat the oven to 180° then grease a fairy cake tin.
Put the butter, sugar and honey into a pan with a tablespoon of water and heat gently until dissolved.
Remove from the heat and add the flour and eggs whilst mixing.
Bake for around 20 minutes until golden, turn out of tin and cool on a wire rack.
Serve with a sprinkle of icing sugar and a crystallised primrose on top!