SWEET LITTLE SNACK IS WINNIE’S FAVOURITE

The Little Library Cookbook provides more than 100 delicious recipes inspired by author Kate Young’s favourite works of fiction. To mark the release of Goodbye Christopher Robin to Aussie cinemas, try these “hunny and rosemary cakes” inspired by the Winnie the Pooh stories.

HUNNY AND ROSEMARY CAKES Makes 10 INGREDIENTS

170g butter

½ cup dark brown sugar ⅔ cup honey

1½ cups plain flour

1 ½ tsp baking powder ½ tsp ground cinnamon 1 tbsp finely chopped rosemary leaves 2 eggs, beaten

ICING

½ cup cream cheese 2 cups icing sugar

DRIZZLE

½ cup honey 2 sprigs rosemary

METHOD

Preheat the oven to 180 degrees and grease the muffin tins with butter. Place the rest of the butter, along with the sugar, honey and a tablespoon of water, into the saucepan. Heat gently, stirring only once, until the butter is melted and the sugar dissolved. Set aside to cool.

Sift the flour, baking powder and cinnamon together and add the finely chopped rosemary.

When the butter mix is cool, stir in the beaten eggs. Add to the dry ingredients and stir until the mixture is smooth.

Divide the mixture between the tins, around two-thirds full. Bake for about 25 minutes, until a skewer comes out clean. Cool for five minutes in the tins, then transfer to a wire rack.

Whisk the cream cheese until airy. Sift the icing sugar and beat into the cheese. When the cakes are cold, ice them using a palette knife.

To make the drizzle, put the honey in a saucepan with the rosemary leaves and bring to the boil. As soon as the honey starts bubbling, turn off the heat and allow the flavours to infuse for at least 20 minutes. To serve, warm the rosemary honey in the saucepan and spoon over an iced cake. Eat immediately.

The Little Library Cookbook, by Kate Young, RRP $39.99 is available from Head of Zeus.