Archaeologists have suggested that the ancient builders of Stonehenge may have warmed up with a prehistoric version of mince pie.
The engineers of the great monument might have kept going by eating their version of energy bars made of nuts and animal fat.
It has been established that the builders of the site brought cows and pigs from as far away as Scotland to take part in feasts at the site around the time of the winter solstice.
Archaeologists have found charred plant remains at Durrington Walls, a settlement that was inhabited by the builders of Stonehenge in about 2500BC, and evidence of the cooking and collecting of fruit and nuts. They could have made pastry out of wheat, acorn flour or hazelnuts.
English Heritage concedes that it is a bit of leap, but it is suggesting that the engineers could have combined the two to make a version of the Christmas pudding.
English Heritage volunteers bake pies. English Heritage has a photograph of Andre Pattenden.
According to Susan Greaney, a senior properties historian with English Heritage, the builders of Stonehenge had access to fruit and nuts during the winter months and may have made and cooked recipes.
Adding meat fats to fruit and nuts would have made a bar full of calories. The sharing of food may have encouraged people to travel from far and wide to help build the site. It is fun to imagine travellers being greeted with a tray of mince pies.
The findings of fruit and nut gathering were made during the long-running Stonehenge Riverside Project, a collaborative directed by six academics from five UK universities.
The remains of houses and middens, which were rubbish heaps, were found at Durrington Walls, a large henge monument 1.5 miles to the north-east of Stonehenge. New information about the lifestyles of the people who built and used Stonehenge was provided by items such as pieces of ceramic and tools.
The sweet, rich version of mince pies can be traced back as far as the medieval period, with different recipes over the centuries.
In December, English Heritage volunteers will be baking Neolithic mince pies around the fireplace in the recreations of Neolithic houses at Stonehenge, and on the menu will be pies inspired by the period. Anyone can make a Neolithic-style mince pie with the charity's recipe.
The recipe calls for Neolithic-inspired mince pies.
To make these vegetarian, swap the fat for a vegan product.
There are ingredients.
There are 2 x handfuls of emmer flour and 1 x handful of hazelnut flour.
There are a few drops of water.
Four crab hips or small sour apples is the filling.
A lot of honey.
A few whole berries.
A couple of nuts.
For the decoration, some linseeds and a dash of honey.
The method is 1. The oven needs to be preheated to a temperature of 200C electric /190C fan/gas mark 5. Put your filling ingredients in a saucepan on a medium heat and stew until they are tender.
2. You can mix the flours with the water and lard.
3. Six circles for the pie bottoms and six smaller circles for the top. Place the bases in the muffin tin and spoon in the cooked compote.
4. Place the edges of the lid to seal and take the other side and brush it with water.
5. Once all of the lids are on, brush their tops with water and sprinkle with honey, linseeds and crushed hazelnuts.
6. For 20 minutes, bake until golden brown and firm to the touch.
