Matt Tebbutt served up delicious nonnettes gingerbread cakes with honey and marmalade on Saturday Kitchen.

The ingredients are: 80g salted butter, 200ml honey, 100ml milk, 90g dark brown sugar, 250g plain flour, 50g rye flour, 2 tsp baking powder, 1 tsp bicarbonate of soda, pinch ground cinnamon, pinch Chinese five-spice powder, pinch ground ginger, pinch freshly grated nutmeg, pinch mace and 150g marmalade.

To decorate: fine orange zest and icing sugar.

See recipes by Matt in his book titled: Matt Tebbutt’s Guilty Pleasures: Your Favourite Sweet and Savoury Indulgences in 130 Easy Recipes available from Amazon now.