J. Friend and Co Honey, Yoghurt and spice loaf 75 gram butter softened 1/cup j. Friend and co beechwood honeydew honey 2 Tbsp soft brown sugar 1 cup yoghurt, (I used Clearwater’s cinnamon and apple yoghurt) ½ tablespoon lemon juice 3/4 cup white flour ¼ cup wholemeal flour Pinch salt ½ tsp baking soda ½ tsp mixed spice ¼ tsp ground ginger Preheat oven to 150 degrees celcius. Line one loaf tin with baking paper. Beat the butter honey and sugar until pale and fluffy.  Gradually beat in the yoghurt and juice. Fold in the remaining ingredients until just combined. Pour into the tin.  Place in the oven, cover with tin foil and bake approximately 40 minutes or until a skewer comes out clean - remove the foil in the final 10 minutes of cooking time. Remove from the oven and stand for 10 minutes before turning out onto a wire cake rack to cool.  Serve in slices with butter or slices of cheese.

J. Friend and Co Honey, Yoghurt and spice loaf

75 gram butter softened

1/cup j. Friend and co beechwood honeydew honey

2 Tbsp soft brown sugar

1 cup yoghurt, (I used Clearwater’s cinnamon and apple yoghurt)

½ tablespoon lemon juice

3/4 cup white flour

¼ cup wholemeal flour

Pinch salt

½ tsp baking soda

½ tsp mixed spice

¼ tsp ground ginger

Preheat oven to 150 degrees celcius.

Line one loaf tin with baking paper.

Beat the butter honey and sugar until pale and fluffy.  Gradually beat in the yoghurt and juice.

Fold in the remaining ingredients until just combined.

Pour into the tin.  Place in the oven, cover with tin foil and bake approximately 40 minutes or until a skewer comes out clean - remove the foil in the final 10 minutes of cooking time.

Remove from the oven and stand for 10 minutes before turning out onto a wire cake rack to cool.  Serve in slices with butter or slices of cheese.