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