Gingerbread & honey loaf


100g butter, plus extra for the tin
100g honey
125g dark brown demerara sugar
4 tbsp milk
½ tsp vanilla extract
200g self-raising flour
¼ tsp baking powder
1 tsp ground ginger
1 tsp ground cinnamon
large pinch of grated nutmeg
large pinch of ground cloves
large pinch of ground allspice
1 egg, beaten


Heat the oven to 180C/160C fan/gas 4 and butter and line a 900g loaf tin. Put the honey, butter and sugar in a saucepan and warm over a low heat, stirring occasionally, until the butter has melted and the sugar dissolved. Remove from the heat and pour in the milk and vanilla, then set aside to cool.

Tip the flour into a bowl with the baking powder, spices and a pinch of salt. Add the egg, then gently fold in along with the melted butter mixture. Once combined, tip into the prepared tin, place on a baking tray, and bake for 40 mins until springy to the touch and a skewer inserted into the middle comes out clean. Leave to cool for 10 mins in the tin, then place on a cooling rack and leave to cool completely. Will keep in an airtight container for up to four days.


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