Halloween Special : Honeycomb / Mini Toad in the Hole / Gingerbread

Halloween Special : Honeycomb / Mini Toad in the Hole / Gingerbread

Recipe for the HoneyComb

160g Sugar

60g Glucose

75g Honey

40g Water


10g Bi Carb of Soda



200g Dark chocolate for coating


Recipe for the Mini Toad in the holes

115g plain flour

1 level teaspoon of salt

2 eggs

290 ml semi skimmed milk

Corn oil

Mini sausages

Oven:  200˚c


Recipe for the Gingerbread

 125g Unsalted butter soft

140g Brown caster sugar

2 medium egg yolks

2 teaspoons ground ginger

2 teaspoons ground cinnamon

¼ level teaspoon baking soda

325g plain flour

55g golden syrup

Drop of Milk optional only if needed

Pre heat your oven to 150c 


Method for HoneyComb

1) Put the water and sugar into a high sided saucepan. carefully mix,

2)  add the golden syrup and glucose

3)  Put onto a medium heat melting the ingredients.

4) Do not stir, bringing the ingredients up to a light caramel colour. Remove from the heat.

5) Now add the baking soda and stir well.

6) Put onto a baking mat. Allow to set for an hour.

7) Meanwhile, melt the chocolate over a pan of water. Allow to cool down ready for coating the honeycomb.  


Method for Miniature Toad in the Holes

1) Sift the flour and salt into a bowl. Make a well in the centre and break the eggs into it.


2) Whisk the eggs and add to the flour gradually bringing in the flour, now add the milk little by little until the batter is smooth. Use a whisk if needed.  Leave for 30 minutes.


3) Pre heat the oven 200˚c.  Put a good teaspoon of oil into mini Yorkshire pudding trays and heat the oil in the oven until very hot in.


4) Pour in the batter, bake in the pre heated oven for 15 minutes or until the pudding is risen and golden. Cool on a cooling rack.

Serve with chipolata sausages

Method for Rosemary's Gingerbreads!

  • First cream your soft butter with the sugar, one by one add the egg yolk mix well. Now add the golden syrup and mix.
  • Add the Flour, ginger, cinnamon, baking soda together, and add to the egg mix to form a dough, if too dry add a little milk.
  • Now make into a large log wrap in clingwrap and put into the fridge until needed to make your bicuits etc
  • This dough is ready for any model, Roll out ¼ c thick measure and cut your shapes, depending on the size it will take 15 to 20 minutes to bake

Equipment For Honeycomb

1 wooden spoon

One high sided saucepan

One small pan with glass bowl on top

Baking mat, and greaseproof paper


Equipment For Gingerbread

One large bowl

Baking mats

Rolling pin


Bowl of flour for dusting hands



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