Debbie’s Delicious recipe

By Debbie Dickinson

After wanting to try beekeeping for a few years - this year we finally took the plunge, enrolled on a basic beekeeping course with Sidcup Beekeepers, and started an apiary in our garden! Just a small one - built on a platform on top of our garden shed.

It’s been an amazing experience so far, topped off by the ability to take 7 jars of honey from the girls after just two months.

The bees are still actually bringing in lots of nectar and pollen, but we have chosen to leave the rest in the hive to give them the best possible chance of surviving their first winter! You can follow our journey on Instagram as The Pilgrims Bee Shed!

So, this month I thought I’d make something with our own, really local honey! What to do:

Preheat your oven to 180°C Fan. Line the bottom of an 8inch flan dish (preferably with a loose bottom) with a circle of greaseproof paper and lightly grease the sides.

For the pastry case - Cream the Butter and Sugar until smooth. Add the Egg and mix to combine. Add the Flour gradually until you have a smooth dough. Refrigerate for 30 minutes. - Roll out into a circle larger than the flan dish and about the depth of a £1 coin. Carefully transfer the pastry into the flan dish, push it gently into the corners and pop back into the fridge for 20 minutes. Do not trim the top of the pastry just yet! - Prick over the bottom with a fork, pop a sheet of greaseproof paper on top and pile some rice (or baking beans/pennies) on top – this will help to keep the pastry in shape while in the oven. - Bake for 20-25 minutes until the sides are golden brown. Carefully remove the paper and rice and bake for a further 5 minutes to finish baking the bottom. - Take out and leave on a cooling rack until ready for the custard. Now you can carefully trim the sides level with the top of the flan dish.

For the Honey Custard - In a large bowl, whisk the Eggs, then add the Honey and combine. - Meanwhile heat the milk in a saucepan until it’s just about to boil. Pour carefully into the honey/egg mix, whisking all the time to combine.

What you need: For the pastry case 125g Unsalted Butter 125g Icing Sugar 1 Egg 250g Plain Flour For the Honey Custard 120g Honey 3 Eggs 450ml Milk - Pour just enough of the custard into the pastry case to nearly fill it. It’s best if you can do this with the case already on the oven shelf to avoid having to carry it across the kitchen!!

Bake at 160°C Fan for about 20 - 25 minutes until the custard is set.

Leave to cool completely before cutting into slices.

Enjoy!!