What's On
Upcoming Events Calendar
There are no LBA events scheduled at the moment - please check back in once spring has arrived!
If you would like to join one of our events please get in touch
for details.
For practical sessions, pre-booking is essential.
| Date | Venue | Time | Description |
|---|---|---|---|
| TBA - usually April | Training Apiary | 13.30 | First inspection and queen marking |
| TBA - usually May | Training Apiary | 13.30 | Weekly inspections commence |
| TBA - usually June | TBA - Lochaber | TBA | Home apiary visit |
| Saturdays in June and July | Training Apiary | 13.30 | Mid season weekly inspections |
| TBA - usually August | Training Apiary | 13.30 | Removing supers |
| TBA - usually August | Training Apiary | 13.30 | Varroa treatment |
| TBA - usually late August | Training Apiary | 13.30 | Late summer inspections, adding wireless supers for heather |
| TBA - usually September | Training Apiary | 13.30 | Late season inspections and feeding |
| TBA - usually October | TBA - Lochaber | TBA | Honey extraction and processing |
Annual Events
In previous years you would often find us at the following shows:
Event form and produce list is available by e-mail from sunartshow@yahoo.com
Application forms are found on their website
SHOW-STOPPING HONEY BAKING RECIPES!
Sticky honey cake
Ingredients
Serves: 12
225g unsalted butter
250g clear honey (plus a little extra to glaze)
100g dark muscovado sugar
3 large eggs, beaten
300g self raising flour
Method
Prep:10min› Cook:1hr› Extra time:20min cooling› Ready in:1hr 30min
- Preheat the oven to 160°C / 140°C Fan / Gas 3. Grease and line a 20cm round cake tin.
- Cut the butter into pieces and drop into a saucepan with the honey and sugar. Melt slowly over a low heat. When the mixture is completely liquid increase the heat under the pan and allow to boil for one minute. Remove from the heat and leave to cool for 20 minutes (the cooling is a must!).
- Beat the eggs into the cooled melted honey mixture using a wooden spoon.
- Sift the flour into a large mixing bowl and pour in both the beaten eggs and the honey mixture. Continue to beat with the wooden spoon until the mixture is smooth and runny.
- Pour the cake mixture into the pre-lined tin and bake for 50 minutes to 1 hour, until the cake is well-risen and golden brown. A skewer inserted into the centre of the cake should come out clean.
- Brush a little honey over the cake to glaze and leave the cake to cool in its tin. Once cool, turn out and serve.
