Pudding, not Pie............
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Pudding, not Pie............
Persimmon pudding was often served at holiday get-togethers on my mother's side of the family when I was young. Recently bought some persimmon pulp from a lady who lives nearby. Found a recipe in dear old Mom's file of recipes ("1965 Indiana Winning Recipe"). Yesterday, for the very first time, I made Persimmon Pudding and served it today (Christmas!) to my family. My brother said he liked it and that it tasted like he remembers. My wife ate a little and said it's OK. My son ate one bite and offered the rest to my brother. It's an acquired taste. I like it.
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Pudding is gross. Persimmon pudding is interesting, and the flavor may be OK, but I can't ignore that pudding texture.
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Pudding is only suitable as a substitute when Pie is not available. On top of that Pudding has to have custard and unless it is frozen-cannot be held in the hand easily.
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On Christmas Eve, I made a different type of pudding-Yorkshire pudding-to go with Prime Rib and roasted potatoes. Common amongst our British friends on this forum, but a novelty here in NJ. It was well received, especially by my mother(British) and M.I.L. (Irish) who stated they hadn't had it in years and years! Stapfam, did you have yours?
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Miss K' that looks good. I love Yorkshire pudding, just don't see it much in the Deep South. Monica made it once as a desert for Beef Wellington. Mmmmmm.
Bill
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On Christmas Eve, I made a different type of pudding-Yorkshire pudding-to go with Prime Rib and roasted potatoes. Common amongst our British friends on this forum, but a novelty here in NJ. It was well received, especially by my mother(British) and M.I.L. (Irish) who stated they hadn't had it in years and years! Stapfam, did you have yours?
But it is not only for serving with the main meal. Can be a starter with rich Onion gravy poured over it or a dessert when spread with jam and Cream.
And if anyone has not tried them--Then get the Recipe book out and make them. Can see it being the next "In" food for the US.
Edit---
Toad-in-the-Hole.
This is Yorkshire pudding made exactly as you have in a large Pie dish--and the Toad is Sausage. Leave a bit of space between the sausages and just bung in the Oven. Serve with Onion gravy again and enjoy.
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Last edited by stapfam; 12-26-11 at 12:31 PM.
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On Christmas Eve, I made a different type of pudding-Yorkshire pudding-to go with Prime Rib and roasted potatoes. Common amongst our British friends on this forum, but a novelty here in NJ. It was well received, especially by my mother(British) and M.I.L. (Irish) who stated they hadn't had it in years and years! Stapfam, did you have yours?
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Apparently, JanMM isn't the only one who likes Persimmon pudding.
Unfortunately, I have a couple of tins of Christmas cookies and 3/4 of a chocolate cake, so I won't be able to try any recipes for Persimmon pudding until at least next year. Yes, I realize that's less then a week away.
Unfortunately, I have a couple of tins of Christmas cookies and 3/4 of a chocolate cake, so I won't be able to try any recipes for Persimmon pudding until at least next year. Yes, I realize that's less then a week away.
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Apparently, JanMM isn't the only one who likes Persimmon pudding.
Unfortunately, I have a couple of tins of Christmas cookies and 3/4 of a chocolate cake, so I won't be able to try any recipes for Persimmon pudding until at least next year. Yes, I realize that's less then a week away.
Unfortunately, I have a couple of tins of Christmas cookies and 3/4 of a chocolate cake, so I won't be able to try any recipes for Persimmon pudding until at least next year. Yes, I realize that's less then a week away.
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Here is a Yorkshire pudding recipe I found on Google just now:
Yorkshire Pudding Recipe
Ingredients
Method
1 Sift together the flour and salt in a large bowl. Form a well in the center. Add the milk, melted butter, and eggs and beat until the batter is completely smooth (no lumps), the consistency of whipping cream. Let sit for an hour.
2 Heat oven to 450°F. Add roast drippings to a 9x12-inch pyrex or ceramic casserole dish, coating the bottom of the dish. Heat the dish in the oven for 10 minutes.
For a popover version you can use a popover pan or a muffin pan, putting at least a teaspoon of drippings in the bottom of each well, and place in oven for just a couple minutes.
3 Carefully pour the batter into the pan (or the wells of muffin/popover pans, filling just 1/3 full), once the pan is hot. Cook for 15 minutes at 450°F, then reduce the heat to 350°F and cook for 15 to 20 more minutes, until puffy and golden brown.
Cut into squares to serve. Serves 6.
Bill
The image is the one Miss K' used so I suppose it is the same she has in mind. This is from the "Simply Recipes" website
Yorkshire Pudding Recipe
Ingredients
- 1 cup flour
- 1/2 teaspoon salt
- 1 cup milk
- 2 Tbsp melted butter
- 2 eggs, beaten*
- 2-4 Tbsp of roast drippings
Method
1 Sift together the flour and salt in a large bowl. Form a well in the center. Add the milk, melted butter, and eggs and beat until the batter is completely smooth (no lumps), the consistency of whipping cream. Let sit for an hour.
2 Heat oven to 450°F. Add roast drippings to a 9x12-inch pyrex or ceramic casserole dish, coating the bottom of the dish. Heat the dish in the oven for 10 minutes.
For a popover version you can use a popover pan or a muffin pan, putting at least a teaspoon of drippings in the bottom of each well, and place in oven for just a couple minutes.
3 Carefully pour the batter into the pan (or the wells of muffin/popover pans, filling just 1/3 full), once the pan is hot. Cook for 15 minutes at 450°F, then reduce the heat to 350°F and cook for 15 to 20 more minutes, until puffy and golden brown.
Cut into squares to serve. Serves 6.
Bill
The image is the one Miss K' used so I suppose it is the same she has in mind. This is from the "Simply Recipes" website
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I Can Do All Things Through Him, Who Gives Me Strength. Philippians 4:13
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I Can Do All Things Through Him, Who Gives Me Strength. Philippians 4:13
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Here is a Yorkshire pudding recipe I found on Google just now:
Yorkshire Pudding Recipe
Ingredients
Method
1 Sift together the flour and salt in a large bowl. Form a well in the center. Add the milk, melted butter, and eggs and beat until the batter is completely smooth (no lumps), the consistency of whipping cream. Let sit for an hour.
2 Heat oven to 450°F. Add roast drippings to a 9x12-inch pyrex or ceramic casserole dish, coating the bottom of the dish. Heat the dish in the oven for 10 minutes.
For a popover version you can use a popover pan or a muffin pan, putting at least a teaspoon of drippings in the bottom of each well, and place in oven for just a couple minutes.
3 Carefully pour the batter into the pan (or the wells of muffin/popover pans, filling just 1/3 full), once the pan is hot. Cook for 15 minutes at 450°F, then reduce the heat to 350°F and cook for 15 to 20 more minutes, until puffy and golden brown.
Cut into squares to serve. Serves 6.
Bill
The image is the one Miss K' used so I suppose it is the same she has in mind. This is from the "Simply Recipes" website
Yorkshire Pudding Recipe
Ingredients
- 1 cup flour
- 1/2 teaspoon salt
- 1 cup milk
- 2 Tbsp melted butter
- 2 eggs, beaten*
- 2-4 Tbsp of roast drippings
Method
1 Sift together the flour and salt in a large bowl. Form a well in the center. Add the milk, melted butter, and eggs and beat until the batter is completely smooth (no lumps), the consistency of whipping cream. Let sit for an hour.
2 Heat oven to 450°F. Add roast drippings to a 9x12-inch pyrex or ceramic casserole dish, coating the bottom of the dish. Heat the dish in the oven for 10 minutes.
For a popover version you can use a popover pan or a muffin pan, putting at least a teaspoon of drippings in the bottom of each well, and place in oven for just a couple minutes.
3 Carefully pour the batter into the pan (or the wells of muffin/popover pans, filling just 1/3 full), once the pan is hot. Cook for 15 minutes at 450°F, then reduce the heat to 350°F and cook for 15 to 20 more minutes, until puffy and golden brown.
Cut into squares to serve. Serves 6.
Bill
The image is the one Miss K' used so I suppose it is the same she has in mind. This is from the "Simply Recipes" website
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I'm going to make some this Sunday along with the Beef Top Sirloin roast I'll roast for dinner. Mmmmm.
Bill
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I Can Do All Things Through Him, Who Gives Me Strength. Philippians 4:13
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Stuffing, dressing, pudding. As long as it's in front of me, I'll eat it! You can whine and moan all you wish
I grew up eating stuffing. My wife's family(Southern USA) makes dressing. I like .......BOTH. Southerners make a LOT of damned good food but they don't know **** about .............................G R A V Y!! This crap with eggs in it is for the birds!
I grew up eating stuffing. My wife's family(Southern USA) makes dressing. I like .......BOTH. Southerners make a LOT of damned good food but they don't know **** about .............................G R A V Y!! This crap with eggs in it is for the birds!
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"Bacon is prepared from several different cuts of meat. It is usually made from side and back cuts of pork, except in the United States, where it is almost always prepared from pork belly (typically referred to as "streaky", "fatty", or "American style" outside of the US and Canada). The side cut has more meat and less fat than the belly. Bacon may be prepared from either of two distinct back cuts: fatback, which is almost pure fat, and pork loin, which is very lean. Bacon-cured pork loin is known as back bacon."
Last edited by jdon; 12-28-11 at 05:54 PM.
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Here you go blueberry. Right from wiki..
"Bacon is prepared from several different cuts of meat. It is usually made from side and back cuts of pork, except in the United States, where it is almost always prepared from pork belly (typically referred to as "streaky", "fatty", or "American style" outside of the US and Canada). The side cut has more meat and less fat than the belly. Bacon may be prepared from either of two distinct back cuts: fatback, which is almost pure fat, and pork loin, which is very lean. Bacon-cured pork loin is known as back bacon."
"Bacon is prepared from several different cuts of meat. It is usually made from side and back cuts of pork, except in the United States, where it is almost always prepared from pork belly (typically referred to as "streaky", "fatty", or "American style" outside of the US and Canada). The side cut has more meat and less fat than the belly. Bacon may be prepared from either of two distinct back cuts: fatback, which is almost pure fat, and pork loin, which is very lean. Bacon-cured pork loin is known as back bacon."
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How come it says "Pork Belly" in the original post and "blueberry" in the quote? jdon, what are you trying to pull?!?
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