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Honey apples (Hunigaepples)

Honey apples in wooden bowl in front of Medieval tapestry of diners at a table.

By Anglo-Saxon times the apple, which had been introduced by the Romans, was widely cultivated particularly in the south and west.  The use of cloves, cinnamon and raisins suggests that this would have been a sweet dish only eaten by the nobility who could afford these very expensive ingredients.

Equipment

  • Weighing scales
  • Measuring jug
  • Large mixing bowl
  • Medium mixing bowl
  • Oven-proof deep dish
  • Roasting tin

Preparation method

  • Preheat the oven to 200C/400F/gas 6.  
  • Place the bread in the large bowl, pour the milk and cider over it and let it soak.  
  • Cover and leave for 15 minutes. 
  • In the medium bowl, mix the remaining ingredients and add this mixture to the soaked bread and mix thoroughly. 
  • Place the mixture into the oven proof dish and place in the roasting tin.  
  • Pour water into the roasting tin half-way up the sides of the dish and bake for 45 minutes.  
  • Let the pudding cool for 10 minutes before serving.

Anglo-Saxon

Serves:
6
Prep Time 20 minutes
Cook Time 45 minutes
Resting time 10 minutes
Total Time 1 hour 15 minutes

Ingredients

  • 160 g wholemeal bread, crusts removed and diced
  • 240 ml whole milk
  • 120 ml cider
  • 1/4 tsp salt
  • 1/2 tsp ground cloves
  • 1/2 tsp ground cinnamon
  • 170 g runny honey
  • 150 g raisins
  • 1 cooking apple (Bramley), peeled, cored and chopped

Nutrition

Nutrition Facts
Honey apples (Hunigaepples)
Serving Size
 
192 g
Amount per Serving
Calories
326
Percent of Daily Value*
Fat
 
2
g
3
%
Saturated Fat
 
0.8
g
5
%
Polyunsaturated Fat
 
3
g
Cholesterol
 
4.4
mg
1
%
Sodium
 
257
mg
11
%
Potassium
 
388
mg
11
%
Carbohydrates
 
75
g
25
%
Fiber
 
4.2
g
18
%
Sugar
 
47
g
52
%
Protein
 
6.3
g
13
%
Calcium
 
90
mg
9
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

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Keywords

Apples, Honey

© Dr Caroline Gordon 
2025
Illustrations by Chichi Parish