6 oz self-raising flour
3 oz suet
1/4 tsp salt
1 cold water to mix
4 oz soft brown sugar
1 oz butter
2 large cooking apples
Directions
Butter the pudding basin thickly with the ounce of butter, then press
in 3 ounces of the sugar. Mix the flour, salt and suet together. Add
just enough cold water to make a soft. but not sticky dough. Do not
overwork or you will get tough pastry. Roll out two-thirds of the
pastry and line the buttery, sugary basin. Slice in the peeled and
cored apples. Sprinkle in the last ounce of sugar. Make a circle for
a lid with the last of the pastry. Moisten the edges to make a firm
seal, pinching the two layers of pastry together well. Trim any
surplus. Cover with a double layer of greaseproof and steam for two
hours. Turn out your pudding for service and a caramel sauce will be
coating the outside.
Source: Lakeland Plastics
Servings: 1 servings
Apple & Caramel Pudding Recipe brought to you by Recipe Ideas
Categories: Apple; Candy; Dessert; Fruit
The History of Recipes
It is quite possible to prove the history of recipes back into the far past, at least as far into history as the ancient Egyptians, and possibly even further. Interesting though that is, generally, these ancient cookbooks were just primitive pictorial, hieroglyphic or cunieform recipes for preparing meals.
Interestingly, the oldest recipe in existence, according to academics are a few stone tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful. During Roman times 25BC a man called Apicius created a number of scripts detailing recipes cooked by wealthy roman citizens. In his works, he recounts how the roman meals were split into hors d`oeuvre, entrees and desserts, a very modern way of dining. Additionally, he tells us how the early Romans made use of many aromatic flavours, including a few you will know such as basil, mint and asafoetida. Closer to modern times, we have two recipe books which date from the 1300s : a cookery book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Despite their titles, these have no connection with the indian curry that we all know today, but rather descriptions of the types of meals enjoyed by the rich and wealthy people of the time. Later, in the 15th century, knights returning from the crusades brought us many spices and herbs from Arab countries, such as basil and rosemary. The introduction of these new culinary ideas caused an outbreak in books on cookery, most of which still exist in academic collections. By the time we get to the twentieth century, cooking publications were in great demand, mostly due to more people being able to read, more free time and having more disposable income. |
We hope you enjoy this Apple & Caramel Pudding recipe.
