5 Medieval Fun Foodie Facts & No-bake Medieval Gingerbread & fun at Reading Museum in Reading Berkshire

That's probably the longest post title I have ever had ..... but it's the best way to describe this post!

As it is the summer holidays I am always looking for things to entertain my children and after exhausting our craft supplies at home we ventured out with a friend to the Reading Museum! During the school holiday's they always have various activities going on. One half-term we went on a trail looking and drawing local trees, we've made hats at another event, and sometimes just explored the museum!

The Reading Museum is full of local history and host various events; family, special events, and talks & tours. It's definitely a place to stop if you ever happen to find yourself in Reading! I like writing about local events and things to do in Reading, but this was a one-off event and although it can't be repeated at the museum I am going to share the recipe we made here and you can then make it at home with your little ones teaching them about life and food during those times.

Here are a few facts you could include!

5 Fun Foodie Facts during the Medieval Times: 

1. Bread - if they (the people)  ran out of grain before a new crop could be harvested they would have to use old rye to make bread, but old rye could be contaminated with ergot a fungus that could cause hallucinations, gangrene, or death or possibly all three. 
2. Poultry - Chickens weren't the only birds they ate. Today Swans are protected animals, but back then they were a delicacy for the rich with recipes for roasted swan or swan pie! They also ate loads of other birds such as peacocks, turtle doves, cranes, and blackbirds. 
3. Bringing home the bacon - they ran wild and were quite vicious due to reports of them biting and killing people and back then animals would stand trial and if found guilty would be put to death and I assume cooked and eaten!  
4. Travel - the majority of people aka peasants probably didn't travel very far, however the trade business during those times were booming! Silks from China, amber and furs from the Baltic, and spices from Asia. Christopher Columbus at the end of the Medieval times was on a trip to Asia and ran into what we know today is America. The spices used in this recipe would have been expensive and considered a real treat! 
5. Pottage - Peasants ate pottage which was basically anything they had hanging around and cooked as a stew. Usually consisting of various root vegetables and sometimes meat. 

No-bake Medieval Gingerbread

1 cup breadcrumbs (brown/seeded)
4 tbsp water (warm)
2-4 tbsp honey
1 large pinch cinnamon
1 large pinch ginger

In the case of using a cup of breadcrumbs, we were given an actual plastic cup full of breadcrumbs so I would say an average mug would work too. Pour the breadcrumbs into a bowl and then add the honey and give a bit of a stir quickly to stop it soaking into just some of the bread. In the same cup mix 2 tbsp of water with the cinnamon, and ginger. Add the spiced water slowly to the bread crumbs, get your hands in there and mix together. The breadcrumbs should be moist, but not wet. When you can mold the breadcrumbs into little balls without falling apart then you can stop adding the water. Then leave in cupcake cases or on a plate.

If you want you can also decorate paper plates with medieval-ish patterns here are some great examples!

My mini-bakers and their friends had a great time making the gingerbread probably more then they were interested in eating it. They did try it, but weren't too fussed they were more interested in decorating their plates with medieval patterns (some not so medieval), and exploring the museum. Definitely give the website a look for other events and activities. Most events are free or like this one had a minimal fee and as it's all drop in, make sure you get there early to get a spot! 

*I paid for my children to attend the event and as stated above was invited on the day by a friend. For more information see my contact/policy page.

Paint the Town Black! Gingerbread Guinness Cupcakes!! #ToArthur

This Thursday is Arthur Guinness Day and pubs across Ireland have invited massive music names and local artists to come celebrate the man behind the pint and Paint the Town Black. 

Wish I lived in Ireland! ;0) 

I have had my eye on these cupcakes for a while, but whenever I look through Tea With Bea I always decide on a cheesecake! Not sure why that is? There are so many other delicious looking cakes in this book!

My frosting was very liquid-y I am sure I did something wrong…. like put my butter in the microwave to soften it and even though it wasn't melted it was probably too soft!

But it still tastes delicious and I kind like how the cupcakes looked like mini Guinness pints with the foam ya know? I also sorta wish I had made it as a cake instead…ah well there’s always tomorrow!

So here they are Gingerbread Guinness Cupcakes!! Enjoy!

Gingerbread Guinness Cupcakes:
250 ml/1 cup Guinness stout

250 g/3⁄4 cup black treacle/molasses

11⁄2 teaspoons bicarbonate of/baking soda

280 g/2 cups plain/all-purpose flour

11⁄2 teaspoons baking powder

1 tablespoon ground ginger

1 teaspoon ground cinnamon

1⁄4 teaspoon ground allspice

1⁄4 teaspoon freshly grated nutmeg

1⁄4 teaspoon ground cardamom

1⁄4 teaspoon ground cloves

3 eggs

100 g/1⁄2 cup caster/superfine sugar

100 g/1⁄2 cup dark brown soft sugar

1 tablespoon finely grated peeled fresh ginger

200 ml/3⁄4 cup sunflower oil

chopped crystallized ginger, to decorate
muffin trays, lined with about 24 large cupcake cases

makes 24

Preheat the oven to 170˚C (340˚F) Gas 5.

Put the Guinness and treacle in a tall saucepan (the next step will cause the mixture to bubble up violently and potentially overflow, so choose a very tall pan) and bring to a boil over high heat. Remove from the heat and stir in the bicarbonate of/baking soda. Let stand until completely cool.

Put the flour, baking powder, ground ginger, cinnamon, allspice, nutmeg, cardamom and cloves in a bowl and stir until well blended.

In a separate bowl, combine the eggs, both sugars and the grated fresh ginger. Gradually add the oil. Add the stout syrup and stir thoroughly.

Add the egg mixture to the dry ingredients and mix until just combined.

Spoon the mixture into the prepared cupcake cases, filling them four-fifths of the way up (the mixture will not rise that much).

Bake in the preheated oven for 25–35 minutes until they feel springy to the touch. Remove the cupcakes from the muffin tray and let cool on a wire rack.

golden cream cheese icing

225 g/1 cup cream cheese

60 g/3 tablespoons unsalted butter, softened

175 g/11⁄2 cups icing/confectioners’ sugar, sifted

1 teaspoon vanilla extract

2 tablespoons golden syrup

piping bag fitted with a star-shaped nozzle/tip

To make the golden cream cheese icing, put the cream cheese and butter in a bowl and beat until combined and glossy. Add the icing/confectioners’ sugar and beat until fluffy. Fold in the vanilla extract and golden syrup.

Fill the prepared piping bag with the icing and pipe onto the cupcakes. Top with a couple of pieces of crystallized ginger, to decorate.

Variation: to make into a layer cake instead of cupcakes, spoon the mixture into 2 x 20-cm/8-inch pans or 1 x 25-cm/10-inch pan and bake at 160˚C (315˚F) Gas 4 for 45–55 minutes (for the small pans) or 1 hour 15 minutes (for the large pan).

I’m sharing these on Cupcake Tuesday with Hoosier Homemade! 

You can also find this recipe here.