Happy New Year! What a difference a year makes, this time last year I was enjoying my time in Sydney before heading back up the coast to the bee farm I was working on. Corona Virus then was just being spoken about in the news but was isolated to China, who could have imagined what it would become!
I need to thank everyone who has supported Holt Hall Apiary in what has been a different but surprisingly good year for us. We met all the targets we set last year for the number of hives we wanted and took on several new stockists and customers for our jarring and extracting services. We have been increasingly well supported at our markets with great turn outs and lot’s of people coming back to us for their honey which we love to see!
Looking towards 2021
It seems already that it’s going to be a very busy year! January will see us contract jarring (Jarring honey for someone else) around 2,500 jars for a customer we worked with towards the end of 2020.
Hive building and frames are well underway now I still have around 80 boxes left to make but that’s a job I can be doing along side other things so long as they are finished by March.
We are planning to get up to around 150 hives this year and really push towards maximising honey production and especially producing more Heather honey as it proved so popular. Our home reared queens have also been popular with a small waiting list already.
The bees are doing well, we are checking the hives weight every two weeks or so just to make sure they have enough, those that haven’t get a kilo of bakers fondant which gives the bees instant sugar without them needing to do much processing which is hard when its cold outside.
This Month’s Reci-Bee!
Honey & Gingerbread Loaf
(Adapted from BBC Good Food by Emma Taylor)
This cake is super simple to make but gives a beautiful festive flavour to bring a close to another year of festivities. I would eat this cake straight out the oven if I could! This is wonderful, on its own, slathered with butter or if you are feeling creative, why not try it with Greek Yoghurt and some berries as a festive brunch option! It’s what I will be doing!
This recipe will lend itself to many of the Holt Hall Apiary honeys available, each will give a slightly different flavour, why not try it with a few and see which you think is best!
Step 1 – Heat the oven to 180°C/160°C fan/gas 4 and butter and line a 900g loaf tin. Put the honey, butter and sugar in a saucepan and warm over a low heat, stirring occasionally, until the butter has melted, and the sugar dissolved. Remove from the heat and pour in the vanilla extract, then set aside to cool. If you are as eager as I was to get this cake in the oven, keep stirring the mixture off the heat to help reduce the temperature.
Step 2 – Sieve the flour into a bowl with the baking powder, mixed spice and a pinch of salt. Add the egg and milk, then gently fold in along with the cooled melted butter mixture. Once combined, tip into the prepared tin, place on a baking tray, and bake for 40 mins until springy to the touch and a skewer inserted into the middle comes out clean. Leave to cool for 10 mins in the tin, then place on a cooling rack and leave to cool completely.
Step 3 – Enjoy in any way you want!
Will keep in an airtight container for up to four days
100g Butter, plus extra to grease the tin (or you can use a tin liner)
125g Soft Brown Sugar
½ tsp Vanilla Extract
200g Self Raising Flour
¼ tsp Baking Powder
1 ½ tsp Mixed Spice
Pinch of Salt
1 egg, beaten
4 tbsp Milk
Next Months blog we will be talking about jarring honey, how we get it from the hive into the jars ready for you to enjoy! If you make this month’s reci-bee (I highly recommend you do, it tastes amazing!) then please do send us your photo or tag us in it on Facebook or Instagram.
As ever thank you for reading our blog, your support really does mean a great deal.
Holt Hall Apiary