Ingredients
1 tbsp butter or margarine
1 large beaten egg
1/3 cup dark corn syrup
1/4 tsp vanilla
2 tbsp unbleached flour
1/8 tsp baking powder
1/4 cup chopped pecans
1 powdered sugar
Directions
Servings: 2
In a 15-ounce custard cup micro-cook the butter or margarine,
uncovered, on 100% power for 30 to 40 seconds or just till melted.
Swirl the butter in the custard cup, coating sides and bottom. Pour
the excess butter from the custard cup into the beaten egg. Stir in
the dark corn syrup and vanilla. Stir together flour and baking
powder. Stir flour mixture into egg mixture.
Gently fold in chopped pecans. Pour the pecan mixture into the
buttered 15-ounce custard cup. Micro-cook, uncovered, on 50% power
for 3 to 4 minutes or till the pecan mixture is just set, rotating
the custard cup a half-turn every minute. Sift a little powdered
sugar atop. Serve warm with light cream, if desired.
Servings: 2 servings
Pecan Pudding (Microwave) Recipe brought to you by Recipe Ideas
Categories: Dessert; Microwave; Nut; Pecan
The History of Recipes
We can track the history of `recipes` back into history, in fact as far into history as the ancient Egyptians, and potentially, even further back. In practice though, these, early cookbooks were just primitive pictorial instructions for meal preparation.
Fascinatingly, the most ancient recipe discovered, according to experts is a collection of stone tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel wonderful. During Roman times around 25BC a man called Apicius assembled a number of scripts which described recipes enjoyed by wealthy roman citizens. In his publication, Apicius recounts how the meals were separated into starters, entrees and afters, something we still use today. He also tells us how the Romans made use of many different herbs, including a few you will know like thyme, fennel and dill. In the fifteenth century, the Crusaders brought back many new spices and herbs from the holy lands, such as coriander, parsley, basil and rosemary. These new culinary innovations led to an outbreak in manuscripts on cooking, most of which still exist in academic collections. Over the following few hundred years, the powerful families of Wesstern Europe tried to serve the most exotic banquets, and consequentially cooks and their collection of recipes became highly prized. Notwithstanding that, it was during the 1800s that 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 US, dedicated the best years of their lives to assembling, verifying, and writing down recipes that were common in the better off homes of the day. By the arrival of the 20th century, recipe publications were increasing in popularity mostly due to better eduction, people having more free time and disposable income. |
We hope you enjoy this Pecan Pudding (Microwave) recipe.
