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Directions
Ingredients:
6 tblsp flour 2 tblsp jam (any sort) butter the size of an egg
2 tsp ground ginger 1 heaped tsp baking soda 1/2 cup milk Rub butter,
sugar and flour together, then add jam. Add baking soda dissolved in
the milk and mix well. Place in greased pudding basin cover with
grease proof paper, tie securely and steam 1 1/2 hrs. Serve with hot
creamy custard. Converted by MMCONV vers. 1.40
Servings: 1 servings
Brown Pudding (Origin My Mum) Recipe brought to you by Recipe Ideas
Categories: Dessert
The History of Recipes
Experts have proved the existence of recipes back into the far past, at least as far as early Egypt, and maybe even further. However, sadly, these early cookbooks were just primitive pictorial recipes for preparing meals.
As we move into Roman times 25BC a man called Apicius assembled a number of scripts showing how to cook the recipes prepared by wealthy roman citizens. In his scrolls, Apicius recounts how the meals were separated into starters, main course and dessert, a very modern way of dining. This early Roman chef informs us how the ancient cooks used a wide range of spices and herbs, including a few you will know for example basil, fennel and asafoetida. Later, in the 15th century, the Crusaders brought back many new foods and spices from the holy land, such as basil and coriander. These new culinary innovations was responsible for an increase in recipe manuscripts, the majority of which are kept safe in private collections. By the advent of the 1900s, recipe publications were starting to become popular as a result of better eduction, more free time and disposable income. |
We hope you enjoy this Brown Pudding (Origin My Mum) recipe.
