Prep 10 mins
Cook 50 mins
In medieval times, a baked dessert like this would have been sunk in the embers of a log fire with a cauldron or pot upturned over it to form a lid.
- 2 1⁄2 lbs mixed soft summer fruit (raspberries, loganberries, strawberries, raspberries, blackberries, blueberries, redcurrants, grapes)
- honey or brown sugar
- 3 ounces toasted hazelnuts
- 3 ounces whole wheat breadcrumbs
- Put the fruits in a pan or microwave dish with about 1 inch water in the bottom and cook gently for 10- 15 minutes (4- 6 minutes in microwave), or until the fruits are soft without being totally mushy.
- Sweeten to taste with honey or brown sugar (Saxons would have used honey); how much you need will depend on what fruits you have used.
- Drain the excess juice and save to serve with the pudding.
- Chop the hazelnuts in a processor or liquidiser until they are almost (but not quite) as fine as the breadcrumbs, and then mix the two together.
- Spoon the fruit into an ovenproof dish and cover with a thick layer of hazelnuts and crumbs.
- Bake in a moderate oven 350F for 20 – 30 minutes or until the top is slightly crunchy and browned.
- Serve with lots of cream or plain yogurt and the warmed fruit juices.
For anyone looking it also appears here The British Museum Cookbook_ by Michelle Berriedale-Johnson, 1987, British Museum Publications no trace to original medieval recipe found at this time