Payne ragoun

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Payne ragoun is a medieval pine-nut sweet made from sugar, honey and ginger, somewhere between candy, brittle and soft nougat. It looks striking, slices beautifully and has exactly the sort of old banquet feel that makes a recipe page more memorable.

Serves: 12 people

Preparation time: 25 min

Ingredients

• Sugar – 300 ml by volume
• Honey – 50 ml by volume
• Pine nuts – 100 g
• Ground ginger – a pinch

Method

1. Line a tray with baking paper or lightly oil a flat surface so the hot mixture can be spread safely.
2. Put the sugar and honey in a saucepan over moderate heat.
3. Stir carefully until the mixture melts and begins to bubble. Keep a close eye on it so it does not burn.
4. Let it boil until it reaches a soft-ball stage or looks pale, foamy and thickening.
5. Take the pan off the heat and stir in the pine nuts and ginger quickly and thoroughly.
6. Pour the mixture onto the prepared surface and spread it out before it starts to set.
7. Let it cool until firm.
8. Break or cut into small pieces for serving.