Gillard Raw Honey Butter on crumpets

Posted by Amanda Gillard on

Is there anything better for an afternoon snack than a crumpet (or 2!) and a cup of tea? It might be the English in me but I can't think of anything more yummy. See below for a recipe to take your crumpets to the next level.  

  • 500ml (2 cups) pouring cream  
  • 50gm Raw Gillard Native Bush honey


Process cream in a food processor until fat separates (2-3 minutes). Strain and squeeze out excess buttermilk (reserve for another use). Pulse butter and honey in a food processor to just combine. Place in a sterilised container and refrigerate until required. Makes about 400gm. Butter will keep refrigerated in an airtight container for 4 days.


Adapted from the recipe on the Gourmet Traveller

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