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