Bryndons

Origin: English      Period: Medieval

Original Recipe

Bryndons (from Harleian MS 279)

Bryndons. Take Wyn, & putte in a potte, an clarifyd hony, an Saunderys, pepir, Safroun, Clowes, Maces, & Quybibys, & mynced Datys, Pynys and Roysonys of Corauns, & a lytil Vynegre, & sethe it on þe fyre; an sethe fygys in Wyne, & grynde hem, & draw hem þorw a straynoure, & caste þer-to, an lete hem boyle alle to-gederys; þan take fayre flowre, Safroun, Sugre, & Fayre Water, and make þer-of cakys, and let hem be þinne Inow; þan kyte hem y lyke lechyngys, an caste hem in fayre Oyle, and fry hem a lytil whyle; þanne take hem owt of þe panne, an caste in-to a vesselle with þe Syrippe, & so serue hem forth, þe bryndonys an þe Sirippe, in a dysshe; & let þe Sirippe be rennyng, & not to styf.

Translation:

Bryndons. Take wine, & put in a pot, and clarified honey, sandalwood, pepper, saffron, cloves, mace, & cubebs, & minced dates, pine nuts and currants, & a little vinegar, & boil it on the fire; and boil figs in wine, & grind them, & pass through a strainer & add, and boil all together; then take flour, saffron, sugar, & water, and make cakes, and make sure they're thin; then cut them in thin slices, and put in oil, and fry a little while; then take them out of the pan, and place in a dish with the syrup, and so serve it, the Bryndons and the syrup, in a dish; & make sure the syrup is runny, & not too stiff.

Modern Redaction

Ingredients:

900g flour
420g sugar
150ml cold water
a few drops of yellow food colouring
1/4 tsp salt
vegetable oil
750ml sweet red wine
360ml honey
120ml red wine vinegar
a few drops of red food colouring
1 tsp pepper
1 tsp cloves
1 tsp mace
100g chopped dates
100g currants
100g pine nuts (or slivered almonds)
240g figs, diced

Method:

Add the figs and a little wine to a saucepan and simmer for a few minutes then set aside. Add the remaining wine and honey to a pot, bring to a boil then reduce the heat to a simmer and skim-off any scum that rises. Add the vinegar, red food colouring, pepper, cloves, mace, fruit, figs and nuts. Return to a boil then reduce the heat to a low simmer.

In a bowl mix together the flour, sugar and salt. Dye the water yellow with a little yellow food colouring then slowly work into the flour just enough water so that a smooth dough is formed (should be about the same consistency as pastry dough. Roll this out onto a floured surface then cut into strips about 3cm wide and 10cm long. In a deep frying pan, fry the pastry strips in oil until lightly browned and very crisp then drain.

Place the fried pastry on a serving dish then spoon the fruit and nut mixture over the top (be generous with the syrup).

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