Lightly brush six mini loaf tins with a top measurement of 10 x 5 cm (4 x 2 inches) with a little oil and line the base and the two long sides of each with a strip of non-stick baking paper. Stand tins on a baking sheet.
Add the honey, sugar, butter, orange and lemon rind to a medium saucepan and heat gently until the sugar has dissolved and the butter melted.
Remove the pan from the heat and leave to cool slightly. Mix the flour, spices and bicarbonate together in a bowl and then mix the milk and egg together in a jug. Add the flour mix to the pan, stir well then gradually beat in the milk mixture until smooth. Stir in the chopped ginger.
Pour the gingerbread into the prepared tins, decorate the tops of each with a few strips of candied peel then bake in a preheated oven, 180°C/350°F/Gas Mark 4 for about 20 minutes or until well risen and a skewer comes out cleanly when inserted into the centre of one of the cakes.
Warm the honey, orange rind and juice together in a small saucepan then brush over the tops of the cakes while still warm. Leave to cool for 10 minutes, loosen the edges with a knife and turn out on to a wire rack and leave to cool completely. Peel off the lining paper when ready to serve.
Tips: If you don’t have mini tins then double the recipe and bake in a 20 cm (8 inch) deep square cake tin, at the same temperature but increase the cooking time to 35-40 minutes or until a skewer comes out cleanly when inserted into the centre of the cake. Make sure to cut the candied peel decoration into very thin strips, if it’s too chunky it will sink.