1 loaf bread-not whole grain
1/2 lb butter
1 pt milk
1/2 pt cream
4 tsp cinnamon
4 tsp nutmeg
6 tbsp sugar -- up to 8
1 tablespoons
1 raisins -- 2 handfuls
2 eggs -- per pint of liquid
Directions
1. Slice the bread and butter on both sides 2. Line a deep oven
proof dish 3. Put in one handful of the dried fruit 4. Sprinkle on a
third of the sugar, third of the spices 5. Add a layer of bread 6.
Repear numbers 3, 4 and 5. 7. Whisk up eggs and milk and cream 8.
Pour over the bread, enough to not quite cover all the bread 9. Let
it stand for half an hour to an hour to soak 10. Sprinkle some sugar
on the top as this will caramelise in the oven and give a crunchy
topping 11. Put in a medium oven for about an hour
Alternatively, you can add a wee bit of vanilla essence to the milk,
or heat the milk with a vanilla pod.
Once you've made it once you'll be able to judge how much extra spice,
sugar and dried fruit you'd like in it.
Recipe By : 101377. 3441@compuserve. com
Servings: 1 servings
Bread & Butter Pudding Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Dessert
The History of Recipes
Transcribed cooking instructions as a concept can be tracked back into the distant past, in fact as far back into recorded history as early Egypt, and potentially, even further back. In practice though, in the main part, these old recipes were just simple hieroglyphic recipes for preparing meals.
In an interesting twist, the most ancient recipe discovered so far, according to Professor Solomon Katz, are some stone tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful and blissful. Later on, in The time of the romans 25BC a man called Apicius assembled a number of scripts showing how to cook the recipes prepared by the Romans. In his publication, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvre, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he tells us how the early Romans made use of many different aromatic flavours, including a few that will be familiar to modern chefs like thyme, mint and dill. Continuing our culinary historical journey, there are a couple of books which appeared in the fourteenth century : a recipe book titled `Forme of Cury`, and another called `Curye on Inglish`. The titles are a little misleading though, these have no connection with the indian food that is served today, but rather accounts of the types of meals eaten by the nobility of that time. Later on, in the 15th century, the Crusaders brought back many new foods and herbs from Arab cuisine, including spices like basil and rosemary. The introduction of these new tastes prompted an outbreak in recipe manuscripts, some of which still exist in private libraries. Over the succeeding few centuries, the powerful families of Wesstern Europe strove to lay on the most extravagent meals, and because of this the best chefs and their collection of recipes were highly sought after. Notwithstanding that, it wasn`t until the 1800s that fine cookery and recipe publications really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collating, trying out, and publishing recipes to allow everyone to enjoy them. When we get to the 20th century, recipe publications were starting to become popular mostly as a result of higher levels of literacy, people having increased leisure time and being a little richer. The TV revolution brought us celebrity TV chefs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the invention of computers and the internet, permitting everybody to search through massive numbers of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Bread & Butter Pudding recipe.
