- 250g Clear Hampshire Hood Honey
- 225g Unsalted Butter
- 100g Dark Muscovado Sugar
- 3 Large Eggs, beaten
- 300g Self-Raising Flour
Preheat oven to fan 140 C, conventional 160 C or Gas Mark 3.
Butter and line a 20 cm round, loose bottomed cake tin.
- Cut the butter into pieces and drop into a medium pan with the honey and sugar. Melt slowly over a low heat. When the mixture looks quite liquid, increase the heat under the pan and boil for about one minute.
Leave to cool for 15 – 20 minutes, to prevent the eggs cooking when they are mixed in.
- Beat the eggs into the melted honey mixture using a wooden spoon. Sift the flour into a large bowl and pour in the egg and honey mixture, beating until you have a smooth, quite runny batter.
- Pour the mixture into the tin and bake for 50 minutes to 1 hour until the cake is well-risen, golden brown and springs back when pressed. A skewer pushed into the centre of the cake should come out clean.
- Turn the case out on a wire rack.
Find out more about Hood Hampshire Honey.