makes 10-12 slices

Butter, to grease
3 free-range eggs
50g light brown sugar
250g runny honey
125ml milk
125g plain flour
125g buckwheat flour
1 tsp five-spice powder
1 tbsp ground mixed spice
2 tbsp baking powder
Finely grated zest of 2 oranges

1 Heat the oven to 160C/Gas 3. Lightly butter a 25x10cm loaf tin.

2 Whisk the eggs and sugar together in a large bowl over a pan of hot water, using an electric whisk, until the mixture is pale and thick enough to leave a ribbon when the beaters are lifted. Take the pan off the heat, but leave the bowl set over it.

3 Warm the honey and milk together in a small pan and gradually beat into the egg mixture until evenly mixed.

4 Sift the flours, spices and baking powder into a mixing bowl and carefully fold in the egg mixture, followed by the orange zest.

5 Spoon the mixture into the loaf tin and bake for 35-40 minutes until well risen, firm to the touch and golden brown on top. Leave in the tin for 5 minutes, then turn out and cool on a wire rack.

6 Serve warm, cut into slices. This breakfast bread is best eaten on the day it is made, but any leftovers can be frozen.

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