Pokerounce

Origin: English      Period: Medieval

Original Recipe

Pokerounce (from Harleian MS 279)

Take Hony, & caste it in a potte tyl it wexe chargeaunt y-now; take & skeme it clene. Take Gyngere, Canel, & Galyngale, & caste þer-to; take whyte Brede, & kytte to trenchours, & toste ham; take þin paste whyle it is hot, & sprede it vppe-on þin trenchourys with a spone, & plante it with Pynes, & serue forth.

Modern Redaction

Ingredients:

300ml of a good clear honey
¼ tsp freshly-grated ginger
¼ tsp ground cinnamon
¼ tsp galingale or a 4:1 mix of galangal and ginger, grated
1 whole loaf of wholemeal bread
large handful of pine nuts

Method:

Preparation

Prepare your loaf by cutting off all the crusts. Then cut the remaining loaf lengthways into large slices aobut 2.5cm thick. Toast these under a grill or on a griddle pan. Toast the pine nuts in a dry frying pan until they become a light golden brown then take off the heat.

Meanwhile pour the honey into a saucepan, add the spices and begin to heat this gently. Every now and then skim-off any scum that comes to the surface. The honey will first thin appreciably as it warms and then it will start to thicken again. When it has reached this stage spread it on the bread and top with the toasted pine nuts. (You can also use toasted sesame seeds if you wish.)

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