Honey and Lemon Flan

Submitted by: John Jessop


Standard short crust pastry base rolled and cooked in a dish and left to cool.



6 x medium eggs

Half a jar of honey...if using set honey them warm gently until liquid

Half a cup of castor sugar...I use ground golden granulated cane sugar

Grated zest of a whole lemon plus the juice

1 x tub of double cream


Mix all ingredients together in a bowl and whisk by hand until a custard-like mixture is formed.

Then pour into the pastry base and cook on gas mark 3 for about 30 minutes.  It may take longer but I keep checking for solidity.  Use a low heat for longer so as to avoid burning the honey and sugar.  Use the knife test to check for complete cooking...stick a knife in and if it comes out clean then it's done.


Once cooked, let cool at room temperature and then refrigerate overnight.


Garnish with sliced lemon and drizzle with honey to serve.


Honey Lemon Curd

Submitted by: Greg Sharp

This creamy, lemony, buttery, luscious and versatile honey lemon curd is incredibly easy to make.  You can serve it simply with a slice of plain cake, or turn it into mousse to serve on berries.


115g (4oz) Unsalted Butter

340g (12oz) Clear Honey

4 Medium Eggs, lightly beaten

60g (2oz) Granulated Sugar

Grated rind zest and juice of 3 Lemons


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

2.  Stir until sugar and butter is melted.

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

4.  Pour into a warmed 454g (1lb) honey jar.

5.  When cold, cover with waxed disk and cellophane top or lid.

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