A classic comfort. We’ve created a scrummy honey rhubarb and custard porridge, find the recipe on our Instagram! #Breakfast #RowseHoney #Honey #RhubarbAndCustard #Porridge
a scrummy honey rhubarb and custard porridge,#Breakfast
Rowse Honey caramelised apples and a large dollop of ice cream.
Rowse Honey @rowsehoney 10 minutes ago
When it’s sunny keep it simple (and delicious) with these #honey caramelised apples and a large dollop of ice cream. http://bit.ly/2qcGxOu
Odlums Banana & Sultana Tea Bread
CategoryBreads
Cook Time1 hour
What you need:
- 225g/8oz Odlums Self Raising Flour
- ½ teaspoon Goodall’s Mixed Spice
- 125g/4oz Butter or Margarine
- 50g/2oz Shamrock Mixed Peel
- 50g/2oz Shamrock Sultanas
- 50g/2oz Shamrock Chopped Walnuts (optional)
- 450g/1lb Bananas
- 1 tablespoon Rowse Honey (runny)
- 2 Eggs, beaten
How to:
- Preheat oven to 180°C/350°F/Gas 4. Lightly grease a 900g/2lb loaf tin.
- Place the flour and spice into a mixing bowl, add the butter or margarine and rub in until mixture resembles breadcrumbs.
- Stir in the mixed peel, sultanas and walnuts, if desired.
- Mash the bananas with the honey, stir gently into the mixture with the beaten eggs. Mix well.
- Transfer to prepared tin and bake for about 1 hour until well risen and golden brown.
- Remove from oven and allow to cool in tin for 10 minutes. Turn onto wire tray to cool completely.
- When cold wrap in greaseproof paper and tin foil.
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