Chris van Zyl asks about using honey instead of sugar in cooking. Here are some hints:- use same quantity honey as sugar and reduce liquid by 1/4 (e.g. 1 cup sugar = 1 cup honey 1 cup milk becomes 3/4 cup milk) or use less honey than sugar by 1/4 and leave liquid measure as per recipe (e.g. 1 cup sugar = 3/4 cup honey 1 cup milk = 1 cup of milk) or substitute honey for Golden Syrup in equal quantities or reduce the sugar measurement by a little and add some honey ( e.g. 1 cup sugar = 1/2 cup sugar + 1/8 -1/4 cup honey) ALWAYS REDUCE THE OVEN TEMPERATURE BY AT LEAST 25 DEGREES CELCIUS HONEY HAS GREATER SWEETENING POWER THAN SUGAR PICK THE RIGHT FALVOURED HONEY. STRONG FLAVOURED HONEY WILL PRODUCE A STRONG FLAVOUR IN THE COOKED PRODUCT. Trevor Weatherhead AUSTRALIA Actually, information from wife, Marion