• 2 oz / 56g softened butter or margarine
  • 2 tablespoons of runny honey
  • 3 oz / 85g self-raising flour
  • Pinch of salt
  • 1 egg
  • 2 oz / 56g roughly chopped glacé cherries


  • STEP 1
    Cream together butter and honey until light and fluffy, then beat in the egg. If the mixture starts to curdle (separate) then sift in a tablespoon of the flour. Sift the flour into the mixture then fold or whisk it in.
  • STEP 2
    Fold in the glacé cherries. Line a small bun tin with 10 paper cases. Divide the mixture between the cases.
  • STEP 3
    Bake the cakes for 10-15 minutes or until golden brown in a preheated oven at 170C/Gas 3.

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