PUDDING BATTER
6 oz semisweet chocolate
3/4 cup unsalted butter
2/3 cup sugar
8 eggs
1/4 cup kirsch
1 1/3 cup ground almonds
1/3 cup dry bread crumbs
1 lb sour cherries rinsed, stemmed & pi, tted
Directions
PREHEAT THE OVEN TO 350F and set a rack in the middle level. For the
batter, cut the chocolate finely and place in a small bowl over hot
water to melt, stirring occasionally. Beat the butter with half the
sugar until soft and light, beat in the chocolate, then the yolks,
one at a time. Beat in the kirsch. Combine the almonds and crumbs and
stir in. Fold in the cherries. Beat the egg whites until they hold a
very soft peak and beat in the remaining sugar in a slow stream. Beat
the whites until they hold a firm peak. Stir 1/4 of the whites into
the batter, then fold in the rest with a rubber spatula. Pour the
batter into a buttered and floured 2-quart gratin dish or other
baking dish. Bake the pudding about 30 minutes, or until it is well
puffed. Serve the pudding immediately, or allow it to cool slightly
and serve it warm or at room temperature.
Servings: 8 servings
Black Forest Pudding Recipe brought to you by Recipe Ideas
Categories: Dessert
The History of Recipes
It is quite feasible to trace the history of recipes way back into history, in fact as far back into recorded history as the early Egyptians, and maybe even further. Interesting though that maybe, in the main part, these early records were just primitive hieroglyphic or cunieform recipes for preparing food.
Progressing into The time of the romans around 25BC a man called Apicius assembled a collection of scripts detailing recipes prepared by the Romans. In his scrolls, he describes how the meals of wealthy Romans were separated into starters, entrees and desserts, a very modern way of dining. He also recounts how the early Romans used a good variety of spices and herbs, including some that we all recognise such as bay, fennel and parsley. During the next few hundred years, the powerful families of the West competed to lay on the best banquets, and as a result the best chefs and their recipe collections were greatly in demand. However, it was during the 1800s the formal cooking and recipe books became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted their lives to collecting, testing, and writing down recipes for their fellow cooks to enjoy. By the advent of the 1900s, recipe books are highly popular due to increased literacy, people having increased free time and being a little richer. |
We hope you enjoy this Black Forest Pudding recipe.
