Ingredients
1/4 cup milk
3/4 cup flour, sifted
1 lb pears, 4 or 5 medium, bosc o
1 tbsp sugar
2 tbsp butter, cut in bits
1 tbsp cocoa, heaping
1/2 tsp baking soda
1/2 tsp baking powder
3/4 cup sugar, dark brown
2 tbsp corn syrup, lyle's golden
1 egg, large beaten
4 tbsp butter, melted
1 whipped or ice cream, for to
1/4 cup milk
3/4 cup flour, sifted
Directions
Peel, core and slice thin (or cut into chunks) 1 poound of pears,
which you arrange on the bottom of a buttered baking dish ( a souffle
dish is fine). Sprinkle the pears with sugar, and dot with butter.
Then mix together the flour, the cocoa powder, the baking soda and
powder, add the golden corn syrup, the brown sugar, and then the egg,
the butter and milk. Beat together into a batter. Pour the batter on
top of the pears and bake the pudding for 45 to 50 minutes in a 325
degree oven. It is nice topped with either ice or whipped cream. From
Josceline Dimbleby's Book of Puddings, Desserts and Savories.
Gourmet, Sept. 1992, p. 71.
Servings: 1 servings
Chocolate Pear Pudding Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert; Pear
The History of Recipes
It is possible to read the history of `recipes` far back into history, at least as far back into recorded history as the early Egyptians, and quite possibly further than that. Interesting though that maybe, sadly, these early cook books were just basic pictorial recipes for food preparation.
In fact, the oldest recipe discovered, according to experts are a few stone tablets in the Sumerian language 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 making those who drank it feel wonderful and blissful. Later on, in The time of the roman empire 25BC a roman called Apicius wrote a number of documents describing recipes prepared by the Romans. In his works, Apicius recounts how the roman meals were separated into starters, main meal and afters, a style of dining still practiced today. Additionally, he describes how the Romans were skilled in the use of many different aromatic flavours, including some familiar names such as bay, rue and asafoetida. Later on, there are some interesting books from the 1300s ; one book called `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are somewhat misleading tho`, these books are not about the indian curry that is popular today, but instead descriptions of the types of meals on the menus of the rich and powerful of that period. Later on in the 1400s, the Crusaders brought back a variety of foods, spices and herbs from the Middle-East, including spices such as rosemary and coriander. These new foods and tastes created an increase in recipe books, many of which are kept safe in academic collections. For the next few years, the powerful families of Europe strove to offer the best banquets, and as a result chefs and their recipe collections were greatly in demand. However, it wasn`t until the nineteenth century that cookery and recipe collections reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, spent years to collating, verifying, and writing down recipes of the day. By the advent of the twentieth century, recipe publications were greatly in demand due to increased literacy, increased leisure time and having more money. The introduction of the TV brought us TV chefs and the spin-off recipe books. And that neatly brings us to the present day and the internet revolution, allowing us all to access thousands of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Chocolate Pear Pudding recipe.
