Pain d'épices - a Provençal Christmas tradition

Pain d'épices .

Pain d'épices - a Provençal Christmas tradition

Serves 6


  • 300g flour
  • 200g honey
  • 100ml milk
  • 80g sugar
  • 2 egg yolks
  • 1 soup spoon of bicarbonate of soda
  • 2 soup spoons of lemon juice
  • 1 teaspoon of orange juice
  • 1 teaspoon of cinnamon
  • 100g candied fruit
  • 2 cloves
  • 20g butter
  • 1 star anise

Preparation: Mix the milk, honey and sugar. Warm on a low heat, before adding the star anise off the heat. Leave to infuse for 10 minutes.
Add the egg yolks and half of the milk, stirring constantly.
Mix the remaining ingredients with the bicarbonate. Mix all.
Add the lemon, orange, candied fruit, cinnamon and powered cloves.
Whisk the dough for 10 minutes. Preheat the oven to 180°C (gas mark 6).
Grease the mould and line with grease proof paper.
Pour in the batter and smooth it out.
Bake in the middle of the oven for 1 hour. Leave it to cool and wait 24 hours before eating.