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This recipe is in categories Normans / Medieval, Desserts, Vegetarian,
About this recipe:
Difficulty: not rated
Comments: This is quite easy. The honey is warmed not boiled.
Preparation Time: 5
Cooking Time: 5
Number of servings: 4
Serving suggestions: 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.

Weigh the honey by weighing the empty saucepan, then spoon the honey in while it is on the scales.

Making and cooking it
  1. Put the honey in a saucepan
  2. Add the spices and warm the mixture. Do not overheat or it will caramelise
  3. Toast the bread lightly, cut into squares and arrange on 4 plates
  4. Spoon over the spiced honey
  5. Arrange the pine-nuts on top (If you put the nuts on first they are washed off by the honey)