Method

• Beat together butter & honey together for 2 mins until light
• Beat in eggs, one at a time, then flour, and lastly lemon juice and milk
• It should be a slightly runny batter
• Pour either in muffin tins or cake tin, depending on plans for serving
• Whatever your choice I suggest not to fill over 5cm in height
• Cook for 10 – 15 minsRemove from tins while still hot and place on a wire rack over plate/board
• Spoon Syrup over the top of cake(s) evenly as it will soak into the cake
• Suggestion of approx
• 2tsp per small muffin size, but you will get a feel for how much syrup you want to add without getting them too wet
• Method for Elderflower & Lemon Syrup: Elderflower Syrup should be made in advance, (made as soon as possible with fresh Elderflower
• You do not need to remove the flowers from the stems)
• Add sugar, water & lemon to a saucepan and bring to the boil, reduce to medium heat and cook for approx
• 10-15min to let the lemon infuse into the sugar syrup and to allow the liquid to start to reduce
• Prepare a large glass jar or preserving jar and fill with the Elderflower
• Once syrup is ready, pour into jar (including the lemon pieces) to fill jar
• Put lid on gently while very hot, then tighten, once reduced a little in heat
• This can now be stored away until needed
• I suggest you do leave at least overnight before opening
• Drain syrup off and save in a bottle or jar to use as desired
• This quantity will make approx
• 750ml of completed liquid