1 cup yellow mustard
2 tablespoons all-purpose flour
1 teaspoon baking soda
4 teaspoons honey
1 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup empty cup water
2 eggs
1 teaspoon lemon zest
1 tablespoon vegetable oil
1 tablespoon white sugar
1 teaspoon ground nutmeg
1 onion, chopped
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x9 inch pan.
In a large bowl, combine prepared mustard, flour, baking soda and honey. Stir in salt, cinnamon, egg, lemon juice, oil and sugar. Spread evenly in the prepared pan.
Bake in preheated oven for 1 hour. Remove from oven and sprinkle with nutmeg. Baste with lemon juice and oil. Return to oven for an additional hour. Reduce heat to 350 degrees F (175 degrees C) and continue baking oven 40 to 45 minutes, until a knife inserted in the center comes out clean. Cool completely.
Heat olive oil in a large saucepan in the microwave oven. Pour mustard mixture into the hot oil, stirring with a metal spatula to loosen. Boil 1 minute. Boil another minute, stirring just to moisten the liquid. Pour into prepared pan. Cover with plastic wrap and refrigerate overnight. Roll out plastic wrap and refrigerate and roll out on to waxed paper. Cover with plastic wrap and refrigerate overnight.