Recipes
Recipes

Sticky honey gingerbread

This teatime treat is perfect bake for home-sweet-home time with family and friends

This teatime treat is perfect bake for home-sweet-home time with family and friends

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(5 votes)
Cooking Time

Cook: 50 Mins

Cooking Time

Serves: 6

Nutritional Information

Each 98g serving contains

Energy
1189kj
284kcal
14%
Fat
8.4g
Med
12%
Saturates
4.9g
Med
25%
Sugars
30.4g
High
34%
Salt
0.52g
Med
9%
of your reference intake.
Typical energy values per 100g:
1213kj/290kcal

Ingredients

A little oil for greasing

100g Rowse Greek honey

50g caster sugar

50g unsalted butter

Zest ½ orange

Zest ½ lemon

125g self-raising flour

1tsp ground ginger

¼tsp ground mixed spice

½tsp bicarbonate of soda

100ml semi-skimmed milk

1 medium egg

30g stem ginger, about 2 balls, drained, finely chopped

40g candied peel, finely chopped

1tbsp Rowse Greek honey

Zest ½ orange

2tsp orange juice

Method

1
Preheat the oven to 180C/160C Fan/Gas 4. Lightly brush six mini-loaf tins (about 10 x 5cm) with a little oil, and line the base and the two long sides of each loaf tin with strips of non-stick baking paper. Stand tins on a baking sheet.
2
To make the cake batter, add the honey, sugar, butter, orange and lemon zest to a medium saucepan and heat gently until the sugar has dissolved and the butter has melted. Remove the pan from the heat and leave to cool slightly.
3
In a bowl, mix the flour, spices and bicarbonate of soda together, then add to the honey syrup pan; stir the mixture well to combine. Then, using a fork, mix the milk and egg together in a jug, then gradually add to the pan. Mix together until smooth, then stir in the chopped ginger.
4
Pour the gingerbread into the prepared tins, decorate the tops with some candied peel, then bake for about 20 minutes or until well-risen and a skewer comes out cleanly when inserted into the centre of one of the cakes.
5
To make the glaze, warm the honey, orange zest and juice together in a small saucepan, then brush over the tops of the cakes while still warm. Leave to cool for 10 minutes, loosen the edges with a knife and turn out onto a wire rack to cool completely. Peel off the lining paper when ready to serve.