Gently heat the honey in a pan and bring to the boil. A scum will appear on the top of the honey as it boils so skim this off.
Stir the breadcrumbs into the hot honey and remove the pan from the heat.
Mix the spices into the honey/breadcrumb mixture and transfer to a baking tray. You need the mixture to be about 1/2 inch deep in the tray when it settles. Leave to cool.
When cold, cut into squares or triangles to serve.
Gingerbread recipe by Shelagh Caudle
So what is medieval gingerbread? When it comes to 12th century history, people do not generally think of gingerbread as an option on the menu. However, it was actually very popular. Medieval food could be quite bland so a sweet treat with spicy taste was very much a luxury. Having said that, medieval spices were expensive as they had to be imported from Africa and Asia, so only the wealthy tended to be able to afford to enjoy them. You can just imagine a castle Great Hall with the noble lord's family having dinner and the children looking forward to when the gingerbread was served. It must have been a very special treat for them and in stark contrast to the children of the peasant families on the periphery of the castle estate.
This is an easy gingerbread recipe which will delight all the family. It is probably the combination of cloves and pepper alongside the ginger that make this so sweet bread so unusual yet appetizing.
NOTE: In this recipe you have to boil the honey and in medieval times this process was called clarifying. When we say 'clarify' today we tend to mean something quite different! You might want to read our medieval glossary for more fascinating culinary terms from 12th century England.