Sticky honey gingerbread

Name: Sticky honey gingerbread | Asda Good Living
Total time: 50 min
Yield: 6
Cuisine: British
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

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

By Asda Good Living,1st May 2020

(5 votes)

Cook: 50 Mins

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

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.