Honey and Ginger Cake

The first element I like to make is the hokey pokey (or honeycomb). To do this, add the sugar and golden syrup into a saucepan and place over a medium heat. It will start to bubble after a few minutes. Whilst it comes up to bubbling, set out a stick-roof mat or baking paper ready to pour the mixture onto. Once the sugar has all dissolved and the mixture is bubbling, add your bicarb and whisk! Once combined and foamy, quickly pour it onto the paper and allow to cool. Then break into small bitesized pieces.

Preheat the oven to 160c fan.

To make the cake, add the dry ingredients into a mixing bowl. Next, add the butter in and using a cake attachment, mix until it resembles a crumbly mix.

In a saucepan over a medium heat, add the sugar, treacle, honey and milk. Bring to almost boiling and until the sugar has dissolved. Then allow to cool slightly.

Pour the mixture into the dry mixing bowl and mix together. Next, add the egg and mix well. Pour into a greased baking tin and bake in the oven for 35 minutes. Poke with a skewer and it should come out clean. Once cooked, leave to cool on a wire rack.

Once cooled, remove from the tin. Then make the icing by whisking the icing sugar, syrup and water together. Pour the icing onto the centre of the cake and gently push it out to the sides, covering the top of the cake. Next, drizzle honey onto the icing and sprinkle the honeycomb pieces across the icing.