This recipe was demonstrated by Richard Bertinet during our meeting on 8th April 2021
Makes 1 loaf
- 350g good honey
- 40g soft dark brown (or other) sugar
- 125g plain flour
- 125g rye flour
- 1 tablespoon mixed spice (typically ground ginger, nutmeg, cinnamon, mace and cloves)
- 1 teaspoon star anise
- 20g baking powder
- 2 medium eggs
- 100g full fat milk (or cream)
- 20g butter for greasing the tin
- Preheat the oven to 180 degrees C.
- Gently heat the honey in a pan with the sugar, stirring until the sugar melts, then remove from the heat.
- Combine the plain flour, rye flour, mixed spice, star anise and baking powder.
- In a separate bowl, beat together the eggs and milk, and then stir in the honey and sugar mixture. Stir in the dry ingredients to form a batter.
- Melt the butter in a pan and use to butter the inside of a long tin or terrine
- Pour the batter into the tin, put into the oven and bake for about 35 minutes until the top is dark brown and a skewer inserted into the middle comes out clean.
- Cool before serving.