Time: 1 hour 30 minutes?
This is an ancient dessert recipe from Tastes of Anglo-Saxon England by Mary Savelli, and I was rather impressed with the taste. She follows Hagen's suggestion that these cakes may have been a type of bread pudding.
The name is pretty straightforward Old English for "honey apples"—how sweet.
Preheat oven to 200°C—gas mark 6.
Place the bread in a large bowl, pour the milk and cider over the bread and let it soak.
Cover and leave for 15 minutes.
In a medium bowl, mix the rest together, and add this blend to the bread.
Set the smaller tin in the larger tin, carefully pour water into the outer tin until it is 2.5 cm deep.
Place the bread mixture into the little tin and bake both tins uncovered for 45 minutes.
Let the pudding cool for 10 minutes before serving.
Hint: by goly! Don't use a fan-forced oven!