Ingredients (Makes 10 large or 15 small cakes)

• 100g/4oz butter, softened
• 75g/3oz caster sugar
• 2 eggs, beaten
• 150g/5oz self-raising flour, sifted
• 25g/1oz runny honey
• 2 small firm pears, peeled, cored and chopped into small pieces
• 75g/3oz raspberries
• 2 tbsp runny honey to glaze

Method

Preheat the oven to 180°C, 350°F, Gas 4, and line a bun or muffin tin with paper cases.

Cream together the butter and sugar until light and fluffy then add the beaten eggs gradually – you might need to add a little of the self-raising flour if the mixture begins to curdle. Stir in the honey, add the flour then carefully fold in two-thirds of the fruit.

Divide the mixture equally between the paper cases and sprinkle the remaining fruit on top. Transfer to the preheated oven and bake for 15-20 minutes until golden brown. When cooked, transfer to a cooling rack.

Meanwhile, warm the remaining honey in a saucepan and brush over the top of each cake to glaze.