Honey gingerbread

Sticky honey gingerbread

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

, 01 May 2020

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Sticky honey gingerbread
  • 50 Mins

  • Serves: 6

Tips: If you don’t have mini tins, then double the recipe and bake in a deep 20cm square cake tin. Cook at the same temperature but increase the cooking time to about 35-40 minutes.

Nutritional Info
Each 98g serving contains
  • Energy



  • Fat



  • Saturates



  • Sugars



  • Salt



of your reference intake.
Typical energy values per 100g: 1213kJ/290kcal.
  • 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
  • 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.

  • 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.

  • 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.

  • 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.

  • 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.