Ingredients
3 oz white flour
1 1/2 oz shortening
3 oz white sugar
2 tbsp cocoa powder, unsweetened
5 tbsp water or plain soya milk
2 oz brown sugar
2 tbsp cocoa powder
1/2 pt water
Directions
Mix flour & cocoa together. Cut in shortening & mix with sugar. Stir
in water or milk until you have a moist cake. Place in a greased
ovenproof dish.
Put all remaining ingredients into a pot & stir until the cocoa &
sugar is dissolved. Bring to a boil. Pour boiling sauce over the
cake put straight into a 355F oven for 35 minutes. Remove from oven,
sprinkle with white sugar & serve immediately.
Servings: 4 servings
Chocolate Puddle Pudding Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert
The History of Recipes
It is possible to trace the history of `recipes` back into distant history, in truth as far into history as ancient Egypt, and maybe even further. Interesting though that maybe, these, early records were just very simple hieroglyphic instructions for preparing food.
Interestingly, the oldest recipe in existence, according to food historians are a few stone tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel blissful and exhilarated. During Roman times 25BC a roman called Apicius wrote a number of documents describing recipes cooked by his fellow Romans. In his scrolls, Apicius recounts how the roman meals were split into appetizers, entrees and desserts, something we still use today. This early Roman chef tells us how the Roman cooks made use of many different aromatic flavors, including many that are still in use today such as bay, mint and asafoetida. Closer to modern times, we find a couple of interesting recipe books published in the 1300s - a cookery book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Perhaps surprisingly, these two books are nothing to do with the indian curry that is familiar to us all today, but instead descriptions of the types of food eaten by the rich and powerful. Later, in the 15th century, people returning from the crusades brought back many foods and spices from Arab countries, including spices such as coriander, parsley, and rosemary. These new foods and spices created a surge in books on cookery, most of which are kept safe in academic collections. During the succeeding few centuries, the powerful and rich houses competed with each other to lay on the most extravagent banquests, and as a consequence, chefs and their recipes were at a premium. Nevertheless, it was during the 1800s that fine cooking and recipe books reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated the best years of their lives to collating, trying out, and recording recipes for their fellow cooks to enjoy. By the time we get to the twentieth century, cook books were in high demand, as a result of more people being able to read, leisure time and having more money to spend. |
We hope you enjoy this Chocolate Puddle Pudding recipe.
