Payne Foundow
(Bread Pudding)

Origin: English      Period: Medieval

Original Recipe

Payne Foundow (from An Ordinance of Pottage)

Payne foundow. Take bred; frye hit in grece or yn oyle. Put hit yn rede wyne & grynde hit with reysons, & draw hit. Claryfye honye with gleyr of eyron & watyr; scom hit clene & put hit to that othir. Do therto clovys, macez, & gynger mynsed & good poudyr & salt. Loke hit be stondyng, & floresch hit with annes in confite.

Translation:

Bread Pudding. Take bread; fry it in grease or in oil. Put it in red wine and grind it with raisins, and blend. Clarify honey with whites of eggs & water; skim it clean & put it with the other. Add cloves, mace, & minced ginger & good spices & salt. Look that it be thick, & garnish with candied anise seeds.

Modern Redaction

Ingredients:

1 Loaf slightly stale bread
450ml Red wine
230ml Honey
225g Raisins
115ml Melted butter or oil
110g Candied ginger
55ml Water
3 Eggs whites, slightly beaten
1/2 tsp Mace
1/2 tsp Gode Powder
1/4 tsp Cloves
1/4 tsp Salt
Candied anise seeds

Method:

Cut or break the bread into small pieces then fry lightly in the butter until they become golden and drain. In a saucepan, add the honey, egg whites and water and bring just to the boiling point, skimming-off any scum that rises. When clear remove from the meat and add to the bread in the bowl. Add all the remaining ingredients to the bowl, except anise seeds.

Blend well. (If using a food processor of blender, omit the raisins and candied ginger, adding after the mixture is blended.)

If the mixture seems too thick, add a little more wine, if too thin, add more bread.

Place in an oven-proof dish and put in an oven pre-heated to 150°C. Bake for approximately 20–30 minutes, or until the pudding is set and just begins to brown on top.

Serve hot, at room temperature or cold, garnishing each portion with a little candied anise seed.

Payne Foundow goes very well with Caudell.

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