Mini honey cakes

100ml honey
2 eggs, lightly beaten
1 cup sugar
1/2 cup sunflower oil
½ teaspoon bicarbonate of soda
½ teaspoon cinnamon
11/2 tablespoons cocoa
1 cup self-raising flour
1 cup flour
½ cup boiling water
1 apple ring to garnish
Cinnamon sugar to sprinkle

Preheat oven to 180.
In a bowl, combine honey, egg, sugar, oil, bicarbonate of soda, cocoa and cinnamon.
In another bowl combine the 2 flours.
Add flour and water alternately, beating well after each addition.
Place patty pans in muffin tins and fill with mixture.
Top with an apple ring and sprinkle with cinnamon sugar.
Makes approx 15

Mini apple crumbles

6 apples peeled, cored and chopped into bite sized pieces
1 tablespoon sugar
2 tablespoons water
Juice of ½ a lemon
1/2 cup self raising flour
1/3 cup brown sugar
¼ cup rolled oats
½ teaspoon cinnamon
1 cup shredded coconut
80g butter, softened
cinnamon sugar to sprinkle on top

Preheat oven 180°.
Place apples, sugar and water into a pan and cook on a medium heat for 5 minutes stirring frequently. Squeeze over lemon juice and stir. Spoon evenly into ramekins.
With your fingers crumb together flour, brown sugar, coconut, oats, cinnamon and butter to make topping.  Spread evenly over fruit.  Sprinkle with cinnamon sugar.
Bake for 15 minutes, until crumble is crunchy.

Homemade custard

1/2 cup milk
1/2 cup cream
½ teaspoon vanilla extract
3 egg, yolks
¼ cup caster sugar
1 tablespoon cornflour

Heat milk, cream and vanilla in a saucepan to simmering point.
In a large bowl whisk egg yolks and caster sugar until light and foamy. Add cornflour and whisk until smooth.
Pour warm milk and cream into egg mixture continue whisking until smooth.
Return mixture back into pot (make sure you have rinsed it) and stir constantly with a wooden spoon until mixture thickens. (approx 5 mins).
Pour into a bowl and serve with apple crumbles.