A baked dessert like this would have been sunk in the embers of the log fire with a cauldron or pot upturned over it to form a lid.

* 1 kg (2 1/2 lb) mixed soft summer fruits-- raspberries, loganberries,
* Strawberries, currants, bilberries or whatever is available
* Lindisfarne Mede and extra honey to taste
* 75 g (3 oz) tasted hazelnuts
* 75 g (3 oz) whole meal or whole-wheat brown breadcrumbs

Put the fruits in a pan or microwave dish with about 20 cm (1 inch) water in the bottom and cook gently for 10-15 minutes (4-6 minutes in microwave), or till the fruits are soft without being totally mushy. Sweeten to taste with mede and honey (Anglo-Saxons did not have sugar); how much you need will depend on what fruits you have used. Drain the excess juice and save to serve with the pudding. Chop the hazelnuts in a processor or liquidizer until they are almost as fine as the breadcrumbs, but not quite, then mix the two together. Spoon the fruit into an ovenproof dish and cover with a thick layer of hazelnuts and crumbs. Bake in a moderate oven (180C, 350F) for 20 – 30 minutes or till the top is slightly crunchy and browned. Serve with lots of cream or plain yogurt and the warmed fruit juices.