8oz (225g) Butter
4oz (110g) Golden caster sugar
4oz (110G) Thick set honey
4 Large eggs
8oz (225g) Self raising flour
Honey to glaze.
Preheat oven 140c/120c Fan/300F/Gas Mark 2*
Grease a loaf tin and line it with baking paper, grease with butter and dust with flour. For this recipe I made three testing muffins and put the rest in a 2 lb loaf tin.
Cream the sugar and butter together and add the honey and mix. Add the eggs one at a time and beat well. Sift and then fold in the flour. Put into cake cases/tin or both and place in oven.
Check after 15 minutes. Take muffins/small cakes out if done and keep cake in for an extra 30-35 minutes subject to your oven temperature and if you have split the mixture; you will have a smaller loaf and a shorter cooking time. Remember; cook until risen and a skewer comes cleanly out. * If you make a large cake using a loaf tin I had the oven even lower by another 20 degrees and in for another 15 minutes to stop it over browning.
Brush the top of buns and cake with more honey while still warm.