• 125g salted butter, very soft
  • 75g light soft brown sugar
  • 140g runny honey
  • 2 eggs, beaten
  • 225g self-raising flour, sifted
  • 1 tbsp lemon juice
  • 1 tsp ground ginger


  • 100g salted butter
  • 70g runny honey
  • 125g icing sugar, sifted


  • STEP 1

    Use 10g butter to grease either 2 × 12-mould bun tins or if you want larger cakes, 1 × 12 hole cupcake tin. Heat the oven to 180c/160c fan/gas 4.

  • STEP 2

    Beat the butter and sugar together for 2 minutes, until light. Add the honey and beat for a couple more minutes.

  • STEP 3

    Beat in the eggs, one by one, then fold in the flour and ginger, finishing with the lemon juice. Divide between the buttered moulds and bake for 20 minutes, until risen, golden and springy. Cool on wire racks for 15 minutes.

  • STEP 4

    To make the glaze, melt the butter in a small pan, remove from the heat and stir in the honey and icing sugar using a balloon whisk.

  • STEP 5

    Dip the tops of the honey cakes into the warm glaze or drizzle over thickly with a spoon. If the glaze gets too solid, warm it through very gently to melt. Put the glazed cakes back on the wire racks to set, iced-sides up.


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