350g (12oz) self-raising flour, plus extra to dust
11/2 tsp bicarbonate of soda
4 medium eggs, beaten
125g (4oz) full-fat plain yogurt
Directions
Step 1
Preheat oven to 170°C (150°C fan) mark 3. In a small pan, melt butter, honey and sugar over low heat. Boil for 1min, then cool for 15min (stirring occasionally).
Step 2
Liberally grease a 25.5cm (10in) bundt tin with butter, then dust with flour (tap out excess). Sift flour and bicarbonate of soda into a bowl. Make a well in the centre and add eggs, yogurt and honey mixture. Mix until smooth. Pour into prepared tin and bake for 40-45min, until a skewer inserted into centre comes out clean.
Step 3
Cool in tin for 10min, then invert on to a wire rack. While still warm, brush with more honey. Cool completely. Drizzle with honey to decorate.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
