Make your baking creations even better by adding Humzingers into the mix. It’s an easy way to sneak in that extra bit of goodness, meaning you don’t have to feel too guilty about having another serving!
For a touch of inspiration take a look at our recipes by clicking on the edge of the book!
- Fruit Sticks
- Orchard Selection
- Summer Selection
Try some of our scrumptious recipes for a tasty treat
Orchard Fruit Flapjacks
40g Golden Syrup
4 Humzingers Orchard Fruit Sticks
- Melt butter, honey and golden syrup in a pan over a low heat.
- Mix the oats, raisins and chopped Humzingers together in a large glass bowl and pour in the melted butter mixture. Mix in well and place in a lightly greased 270mm x 180mm tin.
- Bake at 170OC (gas mark 5) for 20 minutes.
- Allow to cool slightly and cut into 12 squares.
Serving: 12 Flapjacks
Mixed Fruit & Oat Breakfast Bars
90g Golden Syrup
45g Pumpkin Seeds
45g Sunflower Seeds
60g Chopped Apricots
5 Humzingers Fruit Sticks (cut into thin rings)
- Melt the butter, golden syrup and honey over a medium heat until the butter has dissolved.
- Mix the oats, seeds, chopped apricots and Humzingers together.
- Pour the melted syrup mix into the oat mixture. Mix in well and press the mixture into a rectangular greased 270mm x 180mm baking tin.
- Bake at 170OC (gas mark 5) for 20 minutes or until crisp and golden brown.
- Allow to cool slightly and cut into 12 bars.
Serving: 12 Breakfast Bars
Tear & Share Fruit Teacakes
225g Strong Plain Bread Flour
15g Caster Sugar
4g Easy Blend Dried Yeast
25g Soft Butter
150mls Warm Milk
4 Humzingers Fruit Sticks (cut into thin rings)
Honey (for brushing once baked)
- Sift the flour into a large bowl, mix in the sugar and dried yeast. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs.
- Add the milk to the flour to form a soft dough.
- Place the dough on a floured surface and knead for 5 minutes. Place in a greased bowl, cover and leave to rise in a warm place for 1 hour or until doubled in size.
- Knead for a further couple of minutes and then incorporate the Humzingers into the dough. Knead until the Humzingers has been evenly distributed.
- Divide the dough into 6 equal rounds. Use one to form the middle of a circle and use the remaining 5 to make an outer circle, making sure each round touches each other. Cover with a piece of greased cling film and leave for a further 1 hour in a warm place until springy to the touch.
- Bake in a pre-heated oven 180°C (gas mark 6) for 20 minutes or until golden brown.
- Place on a cooling rack and brush with melted honey.
Serving: 6 Teacakes
Spiders Web Goodness Muffins
- 12 Muffin Cases
- 225g Plain Flour
- 1 tsp Baking Powder
- 1 tsp Bicarbonate of Soda
- 50g Oats
- 110g Golden Caster Sugar
- 1 Large Egg (beaten)
- 90mls Milk
- 90mls Sunflower Oil
- 250g Mashed Banana
- 6 x Humzingers Orchard Fruit Sticks (cut into 5mm rings)
- Icing - 200g Icing Sugar (sifted and mixed with 2 tablespoons of water)
- Decoration - 1 Tube of Black Fine Squeezy Icing
- Place muffin cases in muffin tin.
- Preheat oven to 1900C (gas mark 5).
- In a large bowl sift together the flour, baking powder and bicarbonate of soda. Stir in oats and caster sugar.
- Mix beaten egg with milk and sunflower oil in another bowl and stir well into the flour mix.
- Add the mashed banana and Humzingers and mix until the batter is evenly mixed. No dry flour should be visible.
- Spoon mix evenly into cases. Should make 11 to 12 muffins.
- Bake for 20-25 minutes until tops are golden brown and springy.
- When cool decorate with white icing and make 4 circles on each muffin with the black icing. Use a cocktail stick to create a web effect by dragging through the circles at regular intervals from the centre of the muffin to the edge.
Serving: 12 muffins
Pumpkin Face Cookies
100g Softened Butter
50g Caster Sugar
100g Plain Flour
Zest of 1 Medium Orange
5 x Humzingers Orchard Fruit Sticks (cut into 3mm rings)
- Preheat oven to 180oC (gas mark 4).
- Place butter in a bowl and beat until smooth, add the sugar, flour and orange zest and beat together.
- Mix in the Humzingers pieces, knead the mixture into a ball and refrigerate for 30 minutes before using.
- Roll the dough out into a thickness of approximately 3mm.
- Cut out circles using a 7.5cm round cutter. Place them on a lightly greased baking sheet.
- Using a small sharp knife (parents only), cut out triangles for the eyes and mouth.
- Use the spare mix to make the pumpkin stems and press onto the top of the biscuits.
- Use the back of a spoon handle to create markings on the face that look like a pumpkin.
- Bake for 10 minutes until golden.
- Cool on a cooling rack.
Serving: 10 cookies
Halloween Pumpkin Cake
150g Light Muscovado Sugar
175 mls Sunflower Oil
250g Peeled Pumpkin (grated)
280g Plain Flour
1tsp Bicarbonate of Soda
Zest of 1 Orange
2tsp Baking Powder
6 x Humzingers Orchard Fruit Sticks
Icing - 150g Icing Sugar, 30g Soft Butter, 4tsp of Fruit Juice (Zested Orange or Lemon)
1. Preheat oven to 180oC (gas mark 4).
2. Grease and line a tray bake tin (320mmx190mm).
3. Place sugar, eggs, sunflower oil and peeled pumpkin in a large bowl and whisk for one minute.
4. Sift the flour, then add this ingredient, the baking powder and bicarbonate of soda into the mix. Then sprinkle in the orange zest and cut the Orchard Sticks into 5mm circles, stir in the Humzingers.
5. Spoon the mix into the prepared bake tin.
6. Bake for 25 minutes or until golden brown and springy on top. Allow to cool.
7. Mix icing ingredients together, spreading evenly across the top of the cake. Use a fork to make a swirling pattern across the top.
8. Sprinkle with your chosen decoration if required.
Serving: 12 pieces
Summer Fruit Ice Cream
300ml Light Evaporated Milk
1 Carton of Double Cream (284ml)
2 tsp Vanilla Extract
3 Egg Yolks
60g Caster Sugar
6 Humzingers Summer Fruit Sticks (cut into 5mm rings)
2 x Raspberry
2 x Strawberry
2 x Cherry
- Pour the evaporated milk and cream into a heavy based saucepan, add vanilla essence.
- Bring almost to the boil and remove from the heat. Cool for 25 minutes.
- Whisk the egg yolks and sugar together until light and fluffy, adding the cream mixture to the whisked egg stirring well.
- Place in a clean saucepan and gently heat for 5-10 minutes until the mixture slightly thickens and coats the back of the spoon.
- Cool for 45 minutes and then pour into a freeze proof container, freezing for 1 hour.
- Stir in the Humzingers, allowing this to freeze for a further 4 hours before serving.
Serving: 6 People
Gingerbread Fruity People
225g Plain Flour
2 tsp Ground Ginger
1/2 tsp Mixed Spice
1 tsp Bicarbonate of Soda
5 Humzingers Fruit Sticks (thinly sliced)
60g Light Muscovado Sugar
50g Golden Syrup
1 Small Egg (beaten)
Dried Cranberries or Glace Cherries
Mixed Coloured Icing
- Preheat oven to 160OC (gas mark 3) and grease two large baking sheets.
- Sift the flour, ginger, mixed spice and bicarbonate of soda into a large bowl. Stir in the Humzingers pieces.
- Place the butter, sugar and syrup into a saucepan over a low heat and stir until melted.
- Pour onto the dry ingredients stirring in well and add the egg.
- Mix together to make a dough. The dough will be sticky to begin with but become firmer as it cools.
- Roll out to 3mm thick and use a gingerbread cutter to stamp out the people shapes.
- Place on the baking sheets. Decorate with cherries or cranberries for the mouth. Use the currants for the eyes.
- Bake in the oven for 15-20 minutes or until firm and golden brown.
- Allow to cool and transfer onto a cooling rack.
- Use the mixed coloured icing to decorate the people.
Serving: 10 Biscuits
Raspberry & Summer Fruit Sponge
120g Caster Sugar
1 tsp Vanilla Essence
140g Self Raising Flour (sieved)
1 tbsp Milk
75g Fresh Raspberries
4 Humzingers (cut into thin rings)
2 tbsp Raspberry Jam
- Beat the butter and sugar until light and fluffy, beating in the eggs one at a time adding the vanilla essence.
- Add the flour mix in well, add the milk, raspberries and Humzingers. Fold in carefully in order to not break the raspberries down too much.
- Lightly grease a 1 litre pudding bowl. Spoon in the raspberry jam, place the sponge mixture on top and cook in a 900w microwave for 5 1/2 minutes until springy to the touch and well risen.
- Invert the sponge onto a plate being very careful not to burn yourself whilst tipping it out.
- Serve with custard.
Serving: 4-6 People
White Chocolate & Summer Fruit Cookies
135g Unsalted Butter (softened)
50g Caster Sugar
50g Light Brown Soft Sugar
1 tsp Vanilla Extract
190g Plain Flour
1/2 tsp Ground Cinnamon
1/2 tsp Bicarbonate of Soda
75g Dried Cranberries
4 Humzingers Summer Fruit Sticks (cut into thin rings)
60g White Chocolate Squares (cut into quarters)
- Beat the butter with the sugars until light and fluffy, beat in the egg and add the vanilla extract.
- Sieve the flour and add to the creamed mix with the cinnamon, bicarbonate of soda, cranberries, Humzingers and white chocolate.
- Mix in well and form into 14 equal sized balls.
- Place onto 2 large baking sheets covered with baking parchment, spreading the cookie dough out well. This will spread during cooking.
- Bake at 170OC (gas mark 5) for 15-20 minutes until golden brown.
- Allow to cool for 10 minutes before serving.
Serving: 14 Cookies
Apple, Cinnamon & Orchard Fruit Muffins
255g Plain Flour
3 tsp Baking Powder
75g Granulated Sugar
1 and 1/2 tsp Cinnamon
1 Large Red Skin Apple (cut into small dice shaped pieces)
4 Humzingers Orchard Fruit Sticks (cut into thin slices)
2 Medium Eggs
100ml Vegetable Oil
- Mix the flour, baking powder, sugar and cinnamon together, adding the apple and Humzingers.
- Beat the eggs, add the milk and oil and whisk for a couple of minutes.
- Add the liquid to the dry mix ensuring all the flour is mixed in.
- Spoon the mix evenly into 12 muffin cases.
- Bake at 180OC (gas mark 6) for 20-25 minutes until golden brown.
- Cool on a cooling rack before serving.
Serving: 12 Muffins