Pain d’epices – recipe

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.