Ingredients
1 cup cut-up stewed ca. dried figs
1 tbsp hot water
1 tbsp instant coffee
2 1/2 cup milk
2 eggs
2/3 cup sugar
1/2 tsp salt
3/4 cup cooked rice
1 tsp vanilla
1 cup heavy cream, whipped, - sweetened, and
Directions
With scissors, snip off stems of stewed figs. Cut figs into small
pieces. Combine hot water and instant coffee. Add to milk. Beat eggs
lightly with sugar. Add to milk, with salt, rice, vanilla and figs.
Pour gently into buttered pudding dish. Bake in moderate oven (350
F.) for about 30 minutes or until almost "set". Serve warm, with
whipped cream, and garnish with a whole fig. Serves 5 or 6 generously.
Source: 48 Family Favorites with California Figs Reprinted with the
permission of The California Fig Advisory Board Electronic format
courtesy of Karen Mintzias
Servings: 5 servings
Coffee & Fig Pudding Recipe brought to you by Recipe Ideas
Categories: Beverages; Coffee; Dessert
The History of Recipes
Historians have tracked the existence of recipes far back into the distant past, in truth as far into history as the Egyptians, and possibly even further. Interesting though that is, sadly, these old cook books were just very simple pictorial instructions for preparing food.
Fascinatingly, the most ancient recipe discovered so far, according to historians are a few stone tablets in ancient Sumerian describing the making 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. As we move into The time of the roman empire 25BC a roman called Apicius created a few documents which described recipes cooked by wealthy Romans. In his works, Apicius describes how the meals of wealthy Romans were separated into appetizers, main meal and afters, something that is very familiar to us today. He also recounts how the Romans made use of a good variety of spices, including a few that will be familiar to modern cooks like thyme, mint and asafoetida. In the 15th century, people returning from the crusades brought us many new foods, spices and herbs from Arab cuisine, such as coriander, basil and rosemary. These new foods and tastes created an explosion in manuscripts on food, some of which are now in private collections. Over the next few centuries, the upper classes tried to serve up the best banquets, and because of this cooks and their recipes were greatly in demand. However, it was during the 19th century that formal cookery and recipe publications rose to prominence. 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 collecting, testing, and publishing recipes that were common in the better off homes of the day. By the arrival of the twentieth century, cookery books are starting to become popular due to higher levels of literacy, more spare time and having more money. |
We hope you enjoy this Coffee & Fig Pudding recipe.
