Despite the name, this fungus isn’t edible. Known to scientists as Daldinia concentrica, King Alfred’s Cakes grow as hard, round balls rather than the classic “mushroom” shape. They have no cap, stem or gills, just shiny black lumps ranging from about the size of a marble to a small orange. When young they can look reddish-brown, but as they age they turn jet black and brittle. When the fungus is seen broken open, it reveals beautiful rings inside, rather like tree rings.

You can find King Alfred’s Cakes for much of the year, especially in autumn and winter. They grow on dead or dying wood, most commonly ash and beech, so woodland is the best place to search. Ancient woods and hedgerows make it a perfect county for spotting them, particularly after storms when fallen branches are plentiful.

The link to King Alfred the Great is what really captures the imagination – and it’s a story rooted firmly in southern England. Alfred, who ruled Wessex in the 9th Century, is closely associated with Hampshire and Winchester, his former capital. Legend says that while hiding from Viking invaders, Alfred took shelter in a peasant woman’s home. She asked him to watch her cakes baking, but he became distracted and let them burn. Ashamed, he supposedly scattered the burnt cakes in the nearby woodland. The black, cake-like fungus was later said to mark the spot – and the name stuck. Whether true or not, it’s a wonderful tale that ties local history to the natural world right on our doorstep.

King Alfred’s Cakes have had other uses too. They burn very slowly, making them excellent natural firelighters, and were once carried to transport a flame. In nature, their real value is helping dead wood break down, returning nutrients to the soil and providing homes for insects.

So next time you’re out walking, take a closer look at fallen logs – they may be hiding a little piece of fungal folklore.