Honey Bread

Not technically bread since theres zero yeast in this recipe, more of a honey cake. But self-raising flour helped the gloopy mixture to rise and made for a light, sweet cake.

Action photos!! Boom boom boom!

And bake!!

For some reason, the recipe calls for you to wrap the cake in foil for 24 hours after it's cooled...

But, a day later, I cut myself a slice and it was sweet and light, albeit a little singed on the edges where our oven still doesn't heat evenly.

Honey Bread

100g margarine

100g caster sugar

2 eggs, beaten

90ml liquid honey

250g self-raising flour

5ml salt

~125ml milk

Grease a 20 x 13 x 7.5cm loaf tin. Set the oven to 180C/gas 4.

Cream the margarine and sugar in a bowl until pale and fluffy. Beat in the eggs and honey. Add the dry ingredients alternately with the milk until a soft, dropping consistency is obtained. (Add the milk carefully as the full amount may not be needed.) Put the mixture in the prepared loaf tin.

Bake for 1 1/4 hours. Cool on a wire rack. When cold, wrap in foil and keep for 24 hours before serving. Serve sliced and buttered.