Honey and Stem Ginger Cake

Preheat the oven to 180°C/gas 4

Grease and line a 450g/ 1lb loaf tin with baking paper.

Put the butter, sugar, honey, water and stem ginger into a saucepan and stand over a gentle heat until the butter has melted and the sugar dissolved.

Remove from the heat and leave to cool for 10 minutes.

Sieve the flour, spice and ground ginger into a bowl. Pour in the melted butter mixture and eggs, adding a little at a time and mix thoroughly.

Pour the mixture into the prepared tin and bake for 45 minutes or until deep golden brown and firm to touch. A skewer should come out clean when pushed into the cooked cake.

Leave to cool in the tin for 10 minutes and then turn out onto a wire rack to cool completely.