Oven Temp F 140 degrees Fan oven.  160 degrees conventional oven.  Gas 3

250g Clear Honey and 2 tbs to glaze.
225 Unsalted Butter
100g Dark Muscovoda Sugar
3 Large Eggs
300 g Self Raising Flour 

Cut butter in pieces and drop into  a medium pan with honey and sugar, melt slowly over a low heat. When mix is liquid increase heat and boil for one minute.

Leave to cool for 15-20 minutes  to prevent eggs from cooking when added

When cool,  beat eggs into the mixture  using a wooden spoon,.

Sift the flour into a large bowl and pour in the wet mixture beating till a smooth and runny batter .

Pour mixture into greased and lined cake tin and bake for 50-60 minutes. Test with a dry skewer to check if cooked.

Turn cake onto a wire rack, warm the 2 tbs of honey  in a small pan and brush over the cake to  give a sticky glaze.  Leave to cool.