A historic sweatmeat recipe found on Cook It!
A medieval sweetmeat to be eaten at the end of a meal. Sugar was an expensive luxury so honey sweetened foods were popular. The range of imported spices used would still have made this an expensive dish. Galingale is an aromatic spice, a little like ginger, but worth using if you can get it.
This dish is not unlike modern honey dishes which you might know, such as baklava.
170 g [6 oz] honey
1/2 tsp each ground ginger, cinnamon, nutmeg
1/2 tsp galingale
(add more ginger if you cannot get this)
A pinch ground black pepper
(this gives heat but can’t be tasted)
A handful of pinenuts
4 thick slices of brown bread
 Weigh the honey by weighing the empty saucepan, then spoon the honey in while it is on the scales.
 Put the honey in a saucepan. Add the spices and warm the mixture. Do not overheat or it will caramelise.
 Toast the bread lightly, cut into triangles and arrange on 4 plates Spoon over the spiced honey.
 Arrange the pine-nuts on top (If you put the nuts on first they will be washed off by the honey)