Made these for "Virtual culinary cruise:British Isles and Ireland September 2009. These are lovely little cakes, I would recommend using quite a strong flavoured honey in the recipe to maximise the delicate flavours. The batter is quite stiff, but very easy to put together. I used dark brown sugar as it was all I had and will be making these again. Thanks for posting.
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I made these cakes for Ostara celebration. Yum! They were so easy to make and everyone loved them. I couldn't find caster sugar, so I just used powdered sugar.
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These are sooooo good. Everyone at work and church loved them when we made them! We topped them with whipped cream and burnt sugar (carmelize sugar with a few drops of lemon juice, then drizzle sugar onto waxed or parchment paper to harden). I did have to double the amount of milk and still the batter was VERY thick, and in a mini muffin tin it makes about 66 delicious little treats!
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I used eggs substitutes to eliminate the cholesterol, so I couldn't seperate the yolk and whites of the eggs, but it was still a spectacular little treat. I baked mine in a mini-muffin pan at 400F for 15 minutes. They are really a hit!!
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Simple and delicious. Pretty easy to make. Great when dipped into cold milk. Will be a favourite with children.
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