Pies, Puddings and Pottages

Place the spelt in a bowl of water, cover with water to 1cm above the top of the flour. Leave overnight.

The next day place a muslin lined sieve over a bowl and drain the soaked spelt. This can be rather tricky as the flour tends to gum up the muslin and stop the water from escaping. I kept changing the muslin when I tried it. You won’t get all the water out but should end up with a very wet slurry like consistency.

The following day place the almond milk in a saucepan with the saffron and heat to a gentle simmer.

Take off the heat and add the spelt, cumin and honey.

Place back on the hob and heat moderately. Stir continually as the mixture thickens very quickly.

Once thick, remove from the heat and allow to cool a little before stirring in the egg yolks. Pour into a serving dish and allow to cool completely.

To make the topping cut each hard-boiled egg in half and scoop out the cooked yolk and place in the small bowl.

Add the sugar and spices and mix well.

Serve the Comyne scattered with the topping.