Gingerbread

Warm the honey until runny. Pour into a large bowl and mix in the breadcrumbs and spices. The mixture should be very stiff. If not, add a few more breadcrumbs. If you wish to follow the Tudor example and colour the mixture red, add a few drops of red food colouring or powder to the honey before mixing. Line a shallow rectangular cake tin or gingerbread tin with non-stick paper or foil and press the mixture into it. If this is a little difficult, dip your fingers occasionally in cold water as you press down. Make sure the top is quite level; allow to firm up in the refrigerator for an hour or two, then turn out onto another sheet of paper and cut into small squares. Stick two herb leaves into each square, with a clove in the centre.