Real Raw Honey pure goodness by bees

The world is plentiful with honey, but only the humble bee can produce it.

Honey is viscous food made by mother natures best loved insect the bee. For those who are unaware of honey it is sugary secretions of plants (nectar). Bees store the nectar in wax structures called honeycombs producing honey. There is a large variety of different types of honey which is produced by bees as it depends which plants they gather the nectar from and the environment they live. Honey can be collected from either wild bee colonies, or from hives by domesticated bees. Real Raw honey comes from nectar gathered by bees within the Rhodope mountains in southern Bulgaria.

Courtesy of Real Raw honey I was gifted a two of their different varieties of honey to sample at home.

Real Raw Honey

Real Raw Honey believe in the power and healing benefits of honey. Unprocessed, honey is one of the most powerful and beneficial foods that nature has given us. Raw honey is not only a food that tastes absolutely delicious, but can provide our bodies with important vitamins, minerals and antioxidants to strengthen our immune systems.

Their honey is produced by two small artisan beekeepers, based in foot of Rhodope mountains in southern Bulgaria and one situated in the area of Middle Forest. Their honey avoids fine filtering so they can retain the goodness keeping the pollen.

• 100% natural
• ecologically clean
• unpasteurised
• free of pesticides & herbicides
• nothing added and nothing taken away!

Their honey is 100% natural raw with nothing added and nothing taken away. Pure just as the mother nature intended!

Bees finest honey raw

Honey is produced by bees and is ideal for cooking, baking and lovely mixed within yoghurt.

Real Raw Honey from Bulgaria honey is so pure and that is because it is 100% natural, unpasteurised, with nothing added and nothing taken away!

Did you know that honey has natural vitamins, minerals & antioxidants and is a natural energy source, improves blood circulation, improve cholesterol, relieves colds, sleep promoter strengthens the immune system a healthy sweetener that helps improve memory and great for skin & hair.

I tried Real Raw Honey Sunflower and Multiflower honey each which were equally as sticky, sweet and tasty.

The Sunflower honey is thick, yellow and provided a lovely sweetness. Enjoy a spoonful raw, in cakes or use as a marinade for a meat dish.

I made some White Chocolate Honey Cinnamon Cupcakes with it and a Honey Chicken.

White Chocolate Honey Cupcakes

Ingredients (makes 12)

Cupcake

• 180g plain flour
• 1/2 tbsp baking powder
• 1/4 tsp salt
• 120g unsalted butter, room temperature
• 115g granulated sugar
• 2 large eggs, room temperature
• 85g honey plus 2 tbsp honey
• 1 tbsp vanilla extract
• 120g whole milk
• Icing fondant (yellow, white and black) to make the bees (optional)

White Chocolate Honey Ganache

• 4 oz white chocolate, finely chopped
• 1 tbsp honey
• 60g plus 1 tbsp double cream

Vanilla Buttercream

• 57g unsalted butter, room temperature
• 720g icing sugar
• 1 tbsp vanilla
• 1 -2 tbsp whole milk

Instructions

1. Pre heat oven to conventional oven 180C, fan 160C or 350F.
2. In a medium bowl, combine the flour, baking powder, and salt together.
3. In a food mixer or bowl use a hand mixer to cream together the butter and sugar on medium high speed until light and fluffy, about 3-5 minutes.
4. Add the eggs in one at a time, mixing well after each addition.
5. Beat in 1/4 cup of the honey and all the vanilla extract.
6. With mixer on low speed, beat in the dry ingredients.
7. Line cupcake tin with 12 paper cupcakes and fill about 3/4 of the way up.
8. Bake for 17-20 minutes, until golden and screwier comes out clean.
9. Cool cupcakes in tins for a few minutes before transferring to a wire rack to cool completely.
10. Once cooled, core the centre of each cupcake and spoon in about a tablespoon of white chocolate honey ganache.
11. Pipe on the vanilla breadcrumb or spread with a spoon.
12. Drizzle remaining 2 tbsps of honey over the tops of the cupcakes and top with bee decorations made from icing fondant.

White Chocolate Honey Ganache

1. Place finely chopped white chocolate in a bowl and add honey to bowl.
2. In a small saucepan, add double cream and bring just to a boil.
3. Take cream off the heat and pour over the white chocolate and let it sit for a minute. Then, stir until chocolate is completely melted and smooth.
4. Cool completely.

Vanilla Buttercream

1. Place butter in a bowl either and use hand mixer to beat butter until creamy or use food mixer.
2. With mixer on low, slowly blend in the icing sugar, cup by cup until well combined.
3. Mix in the vanilla and 1 tbsp milk. If buttercream is too thick, add more milk slowly at a time until you have the consistency you desire.

A sweet and delicious cupcake from the white chocolate, butter and honey.

Honey Chicken

Ingredients (serves 3)

• 1 lemon, juice only
• 3 tbsp honey
• 2 tbsp balsamic vinegar
• 2 garlic cloves, crushed
• Salt and pepper
• 6 chicken thighs, bone in and skin on

1. Preheat the oven at 200C, 400F or Gas 6.
2. Add the lemon lemon juice, honey, balsamic vinegar, garlic and mix well.
3. Place the chicken thighs into a large roasting tin and pour the lemon and honey mixture over the chicken, leaving it to marinate for as long as possible. Season to taste, then cook in the hot oven for 45 minutes, turning halfway through cooking so that the thighs become lovely and sticky.

Results in a tasty moist sticky sweet chicken.

The Multifloral honey is runny, golden, and has a sweet floral taste. Enjoy a spoonful raw, stir in yoghurt, in cakes or as a marinade. I used mine to make a Honey Cinnamon Cake and Banana, Honey and Cinnamon Cupcakes each being just as delicious as of the sweetness of the honey and hit of cinnamon.

Banana, Honey and Cinnamon Cupcakes

Ingredients (makes 12)

• 125g butter
• 75g golden caster sugar
• 50g light muscovado sugar
• 2 eggs
• 3 bananas
• 50ml milk
• 1/2 tsp vanilla extract
• 1 tsp honey
• 125g self raising flour
• 1/2 tsp cinnamon
• Icing fondant (yellow, white and black) to make the bees (optional)

Buttercream frosting

• 2 tbsp honey
• 250 butter
• 1/2 tsp cinnamon
• Icing sugar

Method

1. Preheat oven to 160C, 140C or Gas 4.
2. Line cupcake tin with 12 cupcake cases.
3. Cream together the butter and sugars until pale and fluffy then add the eggs one at a time.
4. In a bowl mash the bananas with the milk.
5. Add to the butter sugar mix the vanilla extract and honey and mashed bananas.
6. Sieve in the flour and cinnamon and gently fold in until smooth.
7. Spoon in the bases until they are 2/3 full.
8. Place in the oven for about 20 minutes or until a skewer inserted into the middle comes out clean.
9. Remove from oven and set aside to cool before transferring on a wire rack to cool completely.
10. To make the frosting beat the honey together with the butter and cinnamon until light.
11. Then slowly add the icing sugar beating until light and fluffy. Pipe on using a piping bag or spoon on. Finish with a dusting of cinnamon.
12. Makes bees from fondant to decorate the cakes (optional).

Lovely banana loaf type cupcake with hit of cinnamon giving it a festive feel followed by the sweetness of the honey used within the buttercream.

Honey Cinnamon Cake

Ingredients

• 200g, plus extra for greasing
• 250g honey
• 125g light muscovado sugar
• 1 orange, zested
• 3 medium eggs
• 300g self raising flour
• 1 tsp ground ginger
• 1 tsp cinnamon
• 1 tsp nutmeg

Icing and decoration

• 200g royal icing sugar
• 1 tbsp clear honey
• 75g ready to roll yellow fondant icing
• 40g ready to roll white fondant icing
• 40g read to roll black fondant icing
• Carbohydrate 75.2g Protein 4.3g Fibre 1.5g

Method

1. Preheat the oven 180C, Fan 160°C or Gas 4.
2. Grease and line a 20cm tin with non stick baking paper.
3. Mix together the butter, honey, sugar and orange zest in a medium pan. Melt over a low heat, stirring until the sugar has dissolved. Transfer to a mixing bowl and leave to cool.
4. Add the eggs, flour and spices, and beat well with an electric whisk. Pour the mixture into the prepared cupcake cases in tin and bake for 30 minutes. Remove and cover with foil and return to the oven for a further 20 minutes, or until skewer inserted into the middle of cake comes out clean.
5. Cool in the tin for 10 minutes, before turning out onto a wire rack to cool completely.
6. For the icing, combine the icing sugar and honey in a bowl with 1 tbsp water. Add more water until the icing is thick but slightly runny.
7. Spoon the icing over the cake, allowing it to drip down the sides.
8. Make bees with the fondant icing. Then add to cake.

A rich fluffy sweet honey cake great with a cup of tea.

Recipes containing honey are unsuitable for children under 12 months of age.

Which of the honeys appeals to you the most?

Verdict

Real Raw Honey is much better than any supermarket honey as it is so pure, clean, fresh and sweet. Contains no artificial flavourings, chemical or any other nasties making it 100% pure raw honey.

My personal favourite out of the two I was gifted was the Multifloral one as it was rich, runny, floral, sweet and ever so tasty. Reason as the Sunflower one even though nice was quite dense, not very runny plus it had a slightly dusty after taste. However both honeys were superior, very clean tasting and much better than the honeys you can buy within supermarkets.

I Highly recommend if you love honey. Also great as a gift for your loved ones who love honey as much as you.

Real Raw Honey order yours

Real Raw Honey
Office 202
40-46 Ashton Old Road
M12 6LP

Email: info@realrawhoney.co.uk

Shop from a selection of their honey via clicking here.

Discover more click here.

Thank you to Real Raw Honey for the sweet delicious honey. All views are my own honest opinion.