And best of all, it's very very simple to make and uses a selection of relatively cheap ingredients.
Also, it is dairy free, egg free and nut free!
We make this at home all the time - it's a family favorite!
Honey Loaf
Note: These recipes use NZ measurements. 1 c = 1 cup = 250 ml. 1 T = 1 tablespoon = 15 ml. 1 D = 2 teaspoons. 1 t = 1 teaspoon = 5ml. If you're in the US, you may find you need a little extra baking powder in recipes that use it.
8oz (225g) flour
4oz (110g) sugar
1 t baking powder
1 t baking soda
300ml water, boiling
2 T honey
Mix flour, sugar and baking powder. Slowly, add the boiling water with honey and soda dissolved in it. Stir well.
When I make it, I hand-stir. I find the food-processor over-mixes, but it may work for you.
The batter is quite liquid when made, about the consistency of yoghurt or perhaps a little thicker.
Pour into greased loaf tin and bake at 180C (350F) for 1 hour.
Serving Suggestions
The loaf is an attractive golden colour when cooked, and just very slightly sticky (thanks to the honey!) to touch. It rises nicely to a loaf-shape, and when cool, holds its shape well and is easy to slice.
As a dessert:
- Serve warm, cut into chunks with vanilla icecream or your favorite fresh or tinned fruit
- Serve warm or cold to taste with fresh fruit and custard
- Slice into squares and serve cold, topped with sliced berries or other fruit as dessert "nibbles" or "tapas"
- Serve cold, sliced and buttered
- You could spread it with jam, too, but I find that a little too sweet, myself
- Top with icing sugar and drizzle with lemon juice and slice into fingers
- Cut like a cake, either topped with icing sugar or iced with lemon or vanilla icing
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