The Honeybuns brand of cakes and biscuits are all gluten-free and some are dairy free, yet they still manage to be moist, rich and totally delicious. Emma Goss-Custard - great name for a cake maker - uses polenta and ground nuts instead of wheat flour, and olive oil and ground almonds instead of butter in her dairy-free recipes.

The downside is the calorie count, which is scarily high. However, Honeybuns now come in two versions, on sale here in two varieties - Coppice Cake (based on a German hazelnut torte recipe, with cranberries and dark chocolate buttons) and Heathcliffe Brownie (a dark chocolate brownie with West Indian orange oil). From coffee shops and delis including puccino's, Newbridge and Lara Lu, George's Street Arcade, Dublin 2.