Ingredients

Makes 1 x 23cm (9 inch) cheesecake

175g (6oz) digestive biscuits, crushed
25g (1oz) ground almonds
75g (3oz) unsalted butter, melted
575g (1lb 4oz) curd cheese
425ml (3/4 pint) soured cream
15ml (1tbsp) cornflour
115g (4oz) caster sugar
30ml (2 tbsp) Rowse Light & Mild honey
3 large eggs
few drops vanilla essence
For the topping:
115g (4oz) granulated sugar
60ml (4tbsp) Rowse Light & Mild honey
400g (14oz) strawberries, hulled and halved

Method

1. Preheat the oven to 180°C/350°F/Gas 4. Grease the base and sides and line the base of a 23cm (9 inch) spring release cake tin. Mix the biscuits, ground almonds and butter together. Press the mix over the base of the tin.

2. Beat the curd cheese, soured cream, cornflour, sugar, Rowse Light & Mild honey, eggs and vanilla together in a bowl until smooth. Spoon into the tin and bake for 45-50 minutes, or until set. Leave to cool in the tin, then chill.

3. Make the sauce. Place the sugar in a saucepan with 60ml (4 tbsp) water and bring to the boil, stirring until the sugar dissolves. Boil until it caramelises to a golden brown. Carefully stir in 45ml (3 tbsp) water, and then stir in the Rowse Light & Mild honey. Leave to cool. To serve, unmould the cheesecake, arrange the strawberries on top and serve, cut into slices drizzled with the honey sauce.

Lemon & Honey Cupcakes

Preparation time: 20 minutes, plus 20 minutes to decorate
Cooking time: 22 minutes, plus cooling time

Ingredients (make 12 cupcakes):

150g (6oz) butter, softened
100g (4oz) caster sugar
50g (2oz) Rowse Light & Mild Honey
Finely grated zest of 1 lemon
2 medium eggs, beaten
150g (6oz) self-raising flour
3 tbsp lemon juice

To decorate:

100g (4oz) butter, softened
225g (8oz) icing sugar
50g (2oz) low fat soft cheese
1 tbsp Rowse Light & Mild Honey
1 tsp finely grated lemon zest
Few drops of yellow food colouring
Edible sprinkles, sugar flowers and tiny sweets

Method:

1. Preheat the oven to 190°C / fan oven 170°C / Gas Mark 5. Put 12 silicone or paper cup cake cases into a bun tray.

2. Beat the butter, sugar and Rowse Light & Mild honey together until pale and creamy, using a wooden spoon or hand-held electric whisk. Beat in the lemon zest. Gradually add the eggs, beating well between each addition.

3. Sift in the flour and fold it in gently with a large metal spoon until combined, then stir in the lemon juice to give a soft consistency. Spoon the mixture into the cake cases.

4. Bake on the middle shelf of the oven for 20-22 minutes until risen and golden. Cool in the tin for a few minutes, then transfer the cupcakes to a wire rack to cool completely.

5. To make the frosting, beat the butter in a bowl until smooth and creamy. Gradually sift in the icing sugar, beating well between each addition. Beat in the low fat soft cheese, Rowse Light & Mild honey, lemon zest and food colouring. Pipe or spread on top of the cupcakes, then decorate.

Keep in a cool place and eat within 3 days.

Honey, Orange And Coconut Cake

Ingredients (serves 8):

150g (5½ oz) strained Greek yogurt
125g (4oz) Rowse Light & Mild honey
125ml (4fl oz) sunflower oil
3 eggs, lightly beaten
125g (4oz) caster sugar
75g (3oz) desiccated coconut
250g (9oz) plain flour
10ml (2 tsp) baking powder
grated zest 1 orange
For the filling:
75ml (5 tbsp) Rowse Light & Mild honey
150ml (¼ pint) crème fraîche
or whipping cream, whipped
toasted coconut to decorate

Method

1. Preheat the oven to 180°C/350°F/Gas 4. Grease and base line two x 20cm (8 inch) sandwich tins. In a large bowl, beat the yogurt, honey, oil, eggs, sugar, coconut, flour, baking powder and orange zest together.

2. Divide the mix between the two tins and bake for 25-30 minutes, until risen and just firm. Leave to cool for 10 minutes then turn out onto a wire rack to cool.

3. Spread the honey over one cake, top with cream or crème fraîche and place the other cake on top. Sprinkle with slivers of toasted coconut and serve.

For more delicious recipes ideas using Rowse Light & Mild honey, please visit www.rowsehoney.co.uk. Rowse Light & Mild Honey has an RRP of £2.69 for a 340g bottle and is available from all leading supermarkets.