1 stephen ceideburg
600 g kumara
300 ml milk
150 g brown sugar
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 pinch ground cloves
3 tbsp rum
2 eggs
60 g butter
Directions
Traditionally this recipe from the American Deep South
is used to fill a pie shell. But if you prefer, it is
just as delicious if you skip the pastry and bake the
filling in individual souffle pots standing in a bain
marie (or one large one). The result has a rich
complexity of flavour that belies how easy it is to
make. A dollop of King Island cream or mascarpone on
the side goes well.
Steam 600 g kumara, peeled and cut into chunks. until
tender. Place the cooked kumara in a food processor
and add 300 ml milk, 150 g brown sugar, half teaspoon
ground cinnamon, half teaspoon ground nutmeg, pinch
ground cloves, 3 tablespoons rum, 2 eggs and 60 g
melted butter. Process to a puree.
Either: line a 23 cm pie dish with short or biscuit
pastry and pour in the kumara puree, or pour the puree
into individual souffle dishes (or one large one) and
stand them in a baking dish containing water to come
halfway up the sides of the dishes.
Bake in a 220 C oven for 10 minutes, then reduce the
heat to 150 C and bake until the puree is just firm,
40 to 60 minutes. Do not overcook.
Posted by Stephen Ceideburg
From an article by Meryl Constance in The Sydney
Morning Herald, 4/27/93. Courtesy Mark Herron.
Servings: 6 servings
Kumara Pie Or Pudding Recipe brought to you by Recipe Ideas
Categories: Dessert; Pie
The History of Recipes
Historians have traced the existence of recipes far back into antiquity, at least as far into history as the ancient Egyptians, and possibly even further. Having said that, these, old cookbooks were just very simple pictorial, hieroglyphic or cunieform instructions for preparing meals.
Progressing into The time of the romans 25BC a roman called Apicius wrote a number of scripts detailing recipes cooked by his fellow Romans. In his works, Apicius tells us how the meals of wealthy Romans were split into hors d`oeuvres, entrees and desserts, a very modern way of dining. He also recounts how the chefs of Roman times were skilled in the use of many spices and herbs, including some that we all recognise like bay, fennel and parsley. Over the next few centuries, the powerful and rich houses competed to offer the most exotic banquets, and consequentially chefs and their recipes became highly prized. Notwithstanding that, it wasn`t until the 1800s that fine cooking and cookery books really came of age. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, spent years to collecting, testing, and writing down recipes to help cooks of their time. By the arrival of the twentieth century, cook books are in great demand, mostly due to better eduction, more spare time and disposable income. |
We hope you enjoy this Kumara Pie Or Pudding recipe.
