Gingerbread loaf cake

• butter↗100g g

  plus extra for the tin

• honey↗100g g
• dark brown demerara sugar↗125g g
• milk↗4 tbsp tbsp
• vanilla extract↗½ tsp tsp
• self-raising flour↗200g g
• baking powder↗¼ tsp tsp
• ground ginger↗1 tsp tsp
• ground cinnamon↗1 tsp tsp
• grated nutmeg↗large pinch of

  large pinch of

• ground cloves↗large pinch of

  large pinch of

• ground allspicelarge pinch of

  large pinch of

• egg↗1

  beaten

Step-by-step instructions

1. 1

   Heat the oven to 180C/160C fan/gas 4 and butter and line a 900g loaf tin. Put the honey, butter and sugar in a saucepan and warm over a low heat, stirring occasionally, until the butter has melted and the sugar dissolved. Remove from the heat and pour in the milk and vanilla, then set aside to cool.

2. 2

   Tip the flour into a bowl with the baking powder, spices and a pinch of salt. Add the egg, then gently fold in along with the melted butter mixture. Once combined, tip into the prepared tin, place on a baking tray, and bake for 40 mins until springy to the touch and a skewer inserted into the middle comes out clean. Leave to cool for 10 mins in the tin, then place on a cooling rack and leave to cool completely. Will keep in an airtight container for up to four days.