Pokerounce (for Valentine's Day)

This hot spiced toast was originally served as a second course to a dinner. Along with mead this dish was traditionally consumed at a wedding feast before the happy couple left on a honeymoon. The ingredients of pokerounce were considered to cure impotence (honey), increase the circulation (ginger) and act as a stimulant (pine nuts).

So it was some trepidation I approached this dish. No not because of that! Despite my attempts to promote our local honey I have to admit I hate it. Can’t even bear the smell of it. But as I refuse to include a recipe in this column that I (and my Official Taster) have not tried, I laid down my taste buds for the people of the Parish. Much to my amazement, and despite the large amount of honey required, I loved it. Although the aroma of honey was overpowering during the preparation, the finished dish was truly scrumptious and real comfort food. I would say this a good warming snack after a long winter walk.

Ingredients - serves 4

8oz (225g) Set honey (preferably local) 1oz (25g) pine nuts
½ teaspoon of freshly grated ginger 4 x 1 inch (25mm) slices of fresh white bread (preferably from a tin loaf)
½ teaspoon of ground cinnamon  
Pinch of freshly grated nutmeg A little butter


  1. Place the pine nuts into a frying pan and dry fry them until golden brown. Remove from the heat and put to one side.
  2. Gently melt the honey in a small saucepan over a low heat.
  3. Add the spices to the honey and heat very gently for about 10 mins. Do not allow the mixture to boil.
  4. Remove the saucepan from the heat and allow the mixture to cool slightly while toasting the four slices of bread on both sides.
  5. Butter the toast and cut each slice of toast into four pieces and place on a large plate.
  6. Carefully pour the spiced honey over the toasted bread.
  7. Sprinkle with the toasted pine nut.

My Official Taster and I recommend that you eat this with a knife and fork as the honey is rather hot and it is extremely messy. This is currently number one on our “favourite snack” list.


Toast for pokerounce

Pine nuts