|Leche Lumbard, a pottle and a recently published novel!|
Take a packet of dates - the sort you can buy in bags in Julian Graves.
Put them in a saucepan and cover with some white wine - doesn't have to be expensive and better slightly sweet than dry. Add a heaped teaspoon of powdered ginger, two heaped teaspoons of mixed spice, a couple of tablespoons of honey and several good grinds of black pepper. Cook over a moderate heat stirring frequently to make sure it doesn't burn on the bottom, until you have a thick brown mush. Now add breadcrumbs - any sort, but preferably from a slightly stale loaf until your mixture stiffens up. The amount of breadcrumbs is up to you but the texture should be pretty much like stuffing. Dollop is out of the pan into a container and arrange as you choose. If you just leave it in a pile it'll properly look like something out of a stable, so feel free to style it as you choose. You can put some almonds down the middle and drizzle over a bit more wine. and there you have it. Serve as you want. It goes well with pancakes, with bread, (how we shall be eating it tomorrow) and also makes quite a good tart filling if put in a baked pastry shell.