Hello everyone. The second video in my new series Sweet Medieval Things has landed. This time its a delicious treat that Richard II enjoyed eating, Payn Puff. I’ve made mini, hand-sized versions, and I’ve also adapted the recipe to make it gluten-free.
The recipe is available at Buy Me A Coffee or, head to Subscribers if you are a monthly subscriber.
MONK'S MODERN MEDIEVAL CUISINE 
Out of curiosity, have you tried leaving the marrow in? I doubt it would do much for the taste, but it would add to the unctuousness
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I haven’t yet, but will do. Yes to more unctiousness! If I ever write a cookery book, I promise to have this recipe in it *with* the marrow.
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Ooh, you should have left the marrow in the filling! When combined with the dried fruit and baked, it completely melts into the filling but adds a very delicate savoury note that adds to the richness. You don’t need much, say a 2-3cm chunk of it. It’s utterly delicious.
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I did originally plan to keep it in but couldn’t get a supply locally and then talked myself out of it, thinking some folk might be squeamish. I do use an organic farm sometimes which sells bones so next time I place an order I will ask them to hack open some bones for me. I’m sure you are absolutely right. I wonder why the mid-15th-century recipe dropped the marrow. It would’ve been nice to get inside the mind of the cooks back then. Thanks for your comments. Always appreciated, especially from someone who knows her stuff!
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Christopher, you needn’t worry about your following folk being squeamish. We are committed and cook with you into the full depth of medieval flavours!
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Ah, thank you, Brigitte. That’s very kind… and reassuring.
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