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Pain d’épices is another speciality of Burgundy – of Dijon, to be exact. This recipe makes two loaves of approximately 800g each. Jessica likes to freeze one and eat the other straight away.

6 cups (700g) plain flour

1½ cups (340ml) honey

¾ cup (150g) sugar (caster, soft brown or half and half), plus 2 tbsp brown sugar for topping

½ cup (125g) ginger preserve

180g softened butter, plus extra for greasing and 2 tbsp for topping

2 eggs, at room temperature

½ cup (125ml) milk

2 tsp baking powder

2 tsp bicarbonate of soda

½ cup (100g) candied peel

2–3 tsp anise seeds

¼ cup (60ml) orange-flower water or milk

¼ tsp ground cinnamon

1. Preheat the oven to 190°C/375°F/Gas 5. In a large bowl, beat together the flour, honey, sugar, ginger preserve, butter, eggs, milk, baking powder and bicarbonate of soda. Add the remaining ingredients and mix well.

2. Grease and line two 9 x 5 in (23 x 12.5cm) loaf tins. Divide the mixture between the tins and bake for 30 mins. Spread 1 tbsp butter and 1 tbsp brown sugar over each cake, then return to the oven for 15 mins. Use a skewer to test that the loaves are cooked through. Turn off the oven but leave the cakes in for 5 mins, then remove from the oven and cool in the tins before turning out. The pain d’épices will keep for 10 days in an airtight tin, or can be frozen.