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This recipe is in categories Normans / Medieval, Desserts, Vegetarian,
About this recipe:
This is quite easy. The honey is warmed not boiled.
Number of servings:
We liked it with a little cream or even ice cream.
This is a vegetarian recipe
A medieval sweetmeat to be eaten at the end of a meal. Sugar was an expensive luxury and honey sweetened foods were popular. The range of imported spices used would still make this an expensive dish. Galingale is an aromatic spice, a little like ginger, but worth using if you can get it.
This is not unlike modern honey dishes which you might know, such as baklava.
- 170g honey
- 1/2 tsp ground ginger, cinnamon, nutmeg
- 1/2 tsp galingale (add more ginger if you cannot get this)
- a pinch ground black pepper (this gives heat but can't be tasted)
- a handful of pinenuts
- 4 thick slices of brown bread
Weigh the honey by weighing the empty saucepan, then spoon the honey in while it is on the scales.
Making and cooking it
- Put the honey in a saucepan
- Add the spices and warm the mixture. Do not overheat or it will caramelise
- Toast the bread lightly, cut into squares and arrange on 4 plates
- Spoon over the spiced honey
- Arrange the pine-nuts on top (If you put the nuts on first they are washed off by the honey)