- zest from two oranges (or 1 orange and 1 lemon/tangerine).
Heat the water and zest in a pan. As the water nears boiling point, start to pour in the treacle slowly, stirring constantly. Add the cloves and aniseed and keep heating and stirring.
Once the treacle begins to boil, remove the pan from the heat. Now slowly add the semolina, stirring to avoid any lumps. Return to the heat once the semolina is mixed in evenly. Stir constantly and the mixture will begin to thicken.
After plenty of elbow grease, the mixture will be thick enough to hold its own shape. At this point, take the pot off the heat and leave to cool.
For the pastry you will need:
- 400g flour
- 100g semolina
- about 200ml orange/lemon/tangerine juice
- 1/2 a pack of butter
Combine the flour and semolina with the chopped up butter. Work the butter in until you’ve broken it down into what looks like breadcrumbs. Slowly add the juice and mix by hand.
Knead and fold thoroughly until you get a ball of soft dough. Once the pastry is done you need to let it sit for a while.
Roll out the dough into a 50cm square. Then grab the bottom edge and roll up the pastry into a rolled up pastry thing. Cut off a lump of pastry about the size of your fist and roll this out again. Slit across the middle to get pastry for two honey rings.
Now spoon some of the filling onto the pastry. Leave at least 2cm of pastry all around the filling. Wet the edges of the pastry and roll up. Keep rolling and applying pressure from the centre outwards. This will even out the mixture and stretch the honey ring.
Twist round and join the ends to make a ring. Sprinkle some semolina on a baking tray and place the ring on the tray. Using a sharp knife, make small incisions in the pastry.
Bake for about 15-20 minutes at 220 degrees or until golden brown.
Leave to cool, as the filling will be very hot. Break open and enjoy!