For best results, make the pastry and fillingfor the honey rings the day before. To make the filling, place all the ingredients (except the semolina) in a large pan and bring to the boil. Immediately pour in the semolina, stirring constantly untill you have a thick consistency(this should take 2 minutes) Remove off he heat and pour the filling into dish to cool down completely. To make the pastry, Place the flour, semolina, butter and sugar in a bowl and rub together using your fingertips till the mixture resembles breadcrumbs. Add in the water and bind together till you have a stiff pastry. Wrap up in cling film and place in the fridge till you are ready to use it the next day. When you are ready to make the honey rings, take tablespoonfuls of the filling and roll into sausages on a work surface dusted with a little semolina. Place to one side while you prepare the pastry. Cut the chilled pastry into small pieces, and roll each piece out to a rectangle on a lightly floured surface. The pastry must be quiet thin in thickness. Brush the edges lightly with water and place a piece of filling onto each pastry rectangle. Roll the pastry up and seal the pastry together. Next, form the oblong into a ring and seal the 2 ends together to form a ring. Place the rings onto baking sheets dusted with a little semolina and cut slits into the top of the rings using a very sharp knife. Bake the honey ring in a hot oven at 200`c, for 25-30 minutes.

Suggested accompnying wine: DELICATA Casella Moscato Sweet white wine