Mix all the above ingredients in a large bowl until it comes together like a stiff dough and roll into balls. Taste to adjust (add more honey for sweetness or almond butter)
Cover with 2 layers of melted chocolate (I've used 100g of dark chocolate buttons and 3 tblsp of butter, melted until smooth and silky) and set in the fridge/freezer after each layer. Drizzle with more chocolate, sprinkle mix of almond and pistachio crumbs and dust with edible gold.
1 tsp of ground cinnamon/1/4 tsp of nutmeg/1/4 tsp of mixed spice
1/2 tsp of table salt
Wet Ingredients
1/2 cup honey (heated slightly)
2 tblsp of unflavoured oil/coconut oil
METHOD
Heat the oven gas mark 4/160 C/360 F.
Mix all the dry ingredients in a mixing bowl and set aside.
Line a 12 cup muffin tin with butter/margarine generously or can use cooking spray and set aside.
Add the wet ingredients to the dry mix and combine until all throughly mixed and coated in sticky honey.
Equally divide the mix into the muffin tin and press down firmly.
Using a shot glass or your hands, press down to make the sides come up and create a cup look with the indentation.
Bake for about 12-15 mins until golden brown.
Shape when it comes straight out of the oven if it has lost shape using a small spoon.
Let it cool completely in the tin. Run a sharp knife around the edge to loosen slightly to remove them from the tin.
Top with your choice of filling
Chocolate Orange
Melt 300g of dark chocolate in a Bain Marie ensuring it doesn't touch the water.
Add 1/2 tsp of orange extract and 50g of butter/coconut oil. Melt until smooth and silky, if more butter or oil is needed add to the mix. Consistency should be not too runny and not too thick.
Using a spoon fill the cups and leave to set in the fridge until hard.
Drizzle more chocolate and top with pistachio crumbs and sea salt flakes.
Preheat the oven to fan 140C/ conventional 160C/gas 3. Butter and line a 20cm round cake tin. Cut the butter into pieces and put into a medium pan with the honey and sugar. Melt slowly over a low heat. When the mixture looks quite liquid, increase the heat under the pan and boil for about one minute. Leave to cool for 15-20 minutes, to prevent the eggs cooking when they are mixed in.
Beat the eggs into the melted honey mixture using a wooden spoon. Sift the flour into a large bowl and pour in the egg and honey mixture, beating until you have a smooth, quite runny batter.
Pour the mixture into the tin and bake for 50 minutes-1 hour until the cake is well-risen, golden brown and springs back when pressed. A skewer pushed into the centre of the cake should come out clean.
Turn the cake out on a wire rack. Warm 2 tbsp honey in a small pan and brush over the top of the cake to give a sticky glaze. Sprinkle over some chopped pistachios (optional) then leave to cool.
500ml double whipped cream with a splash of vanilla
12 Figs
1-2 Tbsp Citrus Honey
75g Pumpkin seeds
2 Tbsp maple syrup
Small bunch of fresh Thyme
Icing sugar to dust
METHOD
Whip egg whites with cornflour until light and fluffy stiff peaks are formed.
Whisk in icing sugar by the spoonful until mixture looks glossy.
Whisk in vanilla extract.
Gently construct meringue hi to desired shape and place into oven preheated to 140C fan and bake 1hr.
Allow meringue to cool in oven.
Whilst meringue is cooking slice figs into 6 and drizzle with honey and pumpkin seeds with maple syrup and roast both at 200C for roughly 10mins until light toasted.
Whisk cream with vanilla extract until soft light peaks form.
Finally construct pavlova by topping the meringue with the cream, followed by the roast figs, pumpkin seeds s thyme before finally finishing with a dusting of icing sugar.
