Ingredients
Scale
- 12 small ceramic honey pots (food-safe, oven-safe if needed for charring)
- 1 cup raw honey (preferably wildflower)
- 1/4 cup granulated sugar
- 2 tbsp water
- 1/4 tsp cream of tartar (optional, prevents crystallization)
- Pinch of edible gold dust or luster powder
- Small sprigs of fresh lavender for garnish (optional)
Instructions
- Preheat oven to 350°F (175°C) if using ceramic pots that need sterilizing; line baking sheet with parchment.
- In a small saucepan, combine honey, sugar, water, and cream of tartar. Warm over low heat until sugar dissolves—do not boil.
- Once warm and smooth, carefully pour mixture into each ceramic pot, filling to 80% capacity.
- Let cool slightly, then drizzle tops with more raw honey for texture and sprinkle with gold dust.
- Refrigerate 10 minutes to set slightly, then garnish with lavender sprig. Serve chilled or at room temperature with crusty bread or ginger snaps.
Notes
- Ensure ceramic pots are food-grade and labeled oven-safe if heating.
- For vegan option, use agave or maple syrup instead of honey (adjust sweetness as needed).
- Storage: Keep refrigerated up to 5 days; best served fresh.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Method: No-Bake
- Cuisine: British
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pot
- Calories: 78 Kcal
- Sugar: 19g
- Sodium: 1mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
