makes
8
prep
45 minutes
cook
1 hour
difficulty
Ace
makes
8
serves
preparation
45
minutes
cooking
1
hour
difficulty
Ace
level
Ingredients
Pastry
- 400 g plain flour
- 100 g semolina
- 150 g margarine
- 200 ml orange juice or water
Filling
- 1 jar (350 ml) of treacle
- 1 orange, rind grated
- 1 lemon, rind grated
- 1 mandarin, rind finely chopped
- ½ tsp ground cloves
- ¼ tsp mixed spice
- 2 tbsp aniseed liqueur
- 350 ml hot water
- 150 g semolina
Resting time 2 hours
Instructions
To make the pastry, mix together the flour, semolina and margarine, until the mixture comes together like breadcrumbs. Bind with the orange juice or water, until it becomes a soft, smooth dough. Cover and allow to rest in a cool place.
To make the filling, mix together all the ingredients except the semolina. Place in a saucepan and bring to the boil over a moderate heat.
Remove the saucepan and gradually stir in the semolina. Return to the heat and stir continuously over a moderate heat, until the mixture bubbles and thickens. Allow to cool.
Roll out the pastry into long strips, 5 cm wide and 30 m long. In the centre of each strip, pipe some of the filling. Brush the ends of the pastry with water and stick together. Shape into a ring by bringing both ends together. Make slits in the rings at 6cm intervals for the filling to come out.
Place the honey rings on a baking sheet, sprinkled with semolina and let them rest for 2 hours.
Bake in a preheated oven at 200°C for 30 minutes, or until the pastry is golden in colour. Remove from the oven and allow to cool.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
