Cakes, biscuits, brownies: Great for swapping for sugar in bakes made with oil rather than butter as well as moist, chewy brownies.

Sponge & butter cakes, meringues, or crisp biscuits: These recipes rely on alteration to create the best result. As honey contains more water than table sugar, stick to the original recipe as much as you can for the best outcome!

Creamy desserts: For cream-based desserts such as cheesecake, panna cotta, puddings, or Crème Brûlée – honey is ideal as it only requires a little extra egg, gelatine, or starch to balance the flavour and liquid. Swapping sugar with honey is super simple in jellies, crumbles, poached or roasted fruits and self-saucing puddings.