Jane was baking a cake yesterday which called for some demerara sugar, which we didn’t have in the cupboard, so we experimented with a blend of golden syrup and honey to try and get some of the rich flavours of demerara. The only thing was, she made too much so we had to pour some off into a container and I couldn’t resist getting a spoon and giving it a try.

Gosh! It’s a hit! The honey gives the syrup some extra texture and a more sophisticated flavour. It makes me think of a treacle tart but without the fuss of making a base. I have to remind myself to stick to small quantities!