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Baking and Desserts

Sticky Honey & Lemon Gingerbread

Ingredients serves 8
Suggested Honey:SPANISH ORANGE BLOSSOM

• 350g (12oz) plain flour
• 10ml (2 tsp) ground ginger
• 5ml (1 tsp) mixed spice
• 10ml (2 tsp) bicarbonate of soda
• 125g (4oz) Rowse set honey plus 15ml (1 tbsp)
• 125g (4oz) unsalted butter, cut into pieces
• 175g (6oz) dark muscovado sugar
• 150ml (¼ pint) milk
• 2 eggs
• grated zest and juice 1 lemon
• 100g (3½ oz) stem ginger, thinly sliced
• plus 30ml (2 tbsp) syrup from jar
• 15ml (1 tbsp) candied lemon peel

Method

1

Preheat the oven to 160°C/325°F/Gas 3. Grease and line
an 18cm (7 inch) square cake tin. Sift the flour, ginger, mixed spices and bicarbonate of soda together into a large bowl.

2

Place the honey, butter and sugar in a saucepan and heat gently until melted. Beat in the milk and eggs, lemon zest and juice. Add to the dry ingredients and mix well. Stir in three-quarters of the ginger.

3

Turn into the prepared tin. Scatter over the remaining ginger slices and bake for about 1¼ hours or until firm to the touch. Leave to cool in the tin. Remove the cake from the tin. Place the 15ml (1 tbsp) honey and ginger syrup in a small pan and warm gently. Drizzle over the cake and sprinkle with candied peel.