The Austen home at Chawton Cottage was part of an estate that included farmland and bees. Jane Austen lived there near the end of her life, and she did much of her writing at Chawton. I’ve heard it was her sister Cassandra who was responsible for the real beekeeping.
In one of Sherlock Holmes’ last adventures, the private detective retires to a farm, and there he busies himself with small-scale apiculture.
I’ve always loved to look for honey sticks at local farm stands – the transparent case is perfect for admiring the light, amber-colored treat. How do you like to have honey? Drizzled decadently on baked goods? Mixed into clusters of granola? In your tea?
I recently discovered a new way to enjoy honey – creamed. And once you have some, it’s so easy to make more!
There are conflicting accounts out there about whether creamed honey is the same or different from whipped honey, or even spun honey, candied honey, or honey fondant! I’m not going to pretend to be an expert, so you can call it anything you want! I didn’t come across the term ‘spun honey’ until researching this post, but I rather like it because it makes me think of spun gold…
1 part creamed honey, as your starter
5 parts regular honey
Place the starter in a jar and pour the regular honey on top. The last thing you need is… plenty of patience. The regular honey will gradually adopt the small, crystalline structure of the creamed honey starter. I’ve found the process is generally faster with a higher creamed-to-regular honey ratio, so go ahead and experiment depending on how quickly you want more! Putting the jar in the refrigerator may also speed up the process. Expect it to take at least two weeks.
This creamed honey is just as sweet as regular honey, and it won’t drip off your scone.
Creamed honey is also delicious on Dark Gingerbread.