If I want to replace sugar in a recipe with honey, does anyone know how much to use per ounce/ 25g or tablespoon of sugar please?

There can be no real guidelines other than to taste.
Every type of honey is different, depending on the nectar, species of bee, temperature and humidity when it was made etc.

You should also be aware that sugar and honey aren't the same thing chemically.
Whatever chemical reactions sugar performs in the recipe, sugar might not be able to.
Likewise, the honey could react in ways that aren't convenient.
The best example is yeast. Sugar feeds it, Honey kills it.

This is what I use:

Replace 1 teaspoon / 5 ml of white sugar with a quarter teaspoon / 1 ml of honey.
Remember that you have to make appropriate adjustments for the additional liquid density contained in honey.

A cup of honey contains 1/4 cup of water; this means that you should cut down on liquids by the same amount. Lower the oven temperature by 25ºF when substituting honey, to prevent overbrowning. Honey absorbs moisture so your cakes should turn out more moist.

Hope this helps. Let me know!

Thanks Bell I will try that. :)

Just Dahlia finds this helpful : really?

That's why I posted it... :)

1 part honey to one part sugar