Sticky honey gingerbread

INGREDIENTS SERVES 6 For the cake:

Little oil for greasing 100g Rowse Greek honey 50g caster sugar

50g butter

Grated rind of ½ small orange and ½ small lemon 125g self-raising flour 1 tsp ground ginger ¼ tsp ground mixed spice ½ tsp bicarbonate of soda

100 ml milk 1 medium egg

25g stem ginger, about 1 medium sized nodule, drained, chopped (or 1½ tsp chopped glace ginger)

40g whole candied peel, cut into very thin slices

To glaze:

1 tbsp Rowse Greek honey

Grated rind of ½ orange 1 tsp orange juice

Lightly brush six mini loaf tins with a top measurement of 10 x5 cm with a little oil and line the base and the two long sides of each with as trip of non-stick baking paper. Stand tin son a baking sheet. Add the honey, sugar, butter, orange and lemon rind to a medium sauce pan and heat gently until the sugar has dissolved and the butter melted. Remove the pan from the heat and leave to cool slightly. Mix the flour, spice sand bi carbonate together in a bowl and then mix the milk and egg together in a jug. Add the flour mix to the pan, stir well then gradually beat in the milk mixture until smooth. Stir in the chopped ginger. Pour the ginger bread into the prepared tins, decorate the tops of each with a few strips of can died peel then bake in a pre heated oven ,180 C/ Fan 160 C /350 F/ Gas Mark 4 for about 20 minutes or until well risen and a skewer comes out cleanly when inserted into the centre of one of the cakes. Warm the honey, orange rind and juice together in a small sauce pan then brush over the top soft he cakes whil le still warm. Leave to cool for 10 minutes, looos en the edges with a knife and turn out onto a wire rack and leave to cool completely. Peel off th he lining paper when ready to serve. Tip: If you don’ t have mini tins, then double the reecipe and bake in a 20 cm deep square cake t inn, at the same temperature but increase the cooo king time to 35-40 minutes or until a skewer coo mes out cleanly when inserted into the centre off the cake.