Presbyterian Pudding. Mrs. J. Edd Thomas. Recipe
Presbyterian Pudding, a delightful dessert created by Mrs. J. Edd Thomas, offers a sweet and fruity combination that is bound to please your taste buds. This traditional recipe has a rich history and has been enjoyed by generations. So, let's delve into the past and explore the origins of this delicious concoction.
The roots of Presbyterian Pudding can be traced back to the late 19th century. It is believed that this pudding was first developed by Scottish immigrants settling in North America. The name "Presbyterian" comes from the religious affiliation of the Scottish settlers who brought this recipe with them.
One interesting fact about this pudding is that it originally used stewed prunes, but over time, small fruits became a popular substitute, adding variety and sweetness to the dish. This flexibility in fruit choices allows for customization based on personal preferences or seasonal availability.
To make Presbyterian Pudding, you will need:
- 1 pound of prunes or any small fruits of your choice
- Sugar to taste
- Thin slices of white bread
- Sugar and cream for serving
- Whipped cream (optional but preferred)
- A deep dish
- A plate to cover the top
- Ice for chilling
Now, let's get started with the recipe:
1. Begin by stewing the prunes or small fruits in a saucepan. Add sugar to taste to enhance the natural sweetness of the fruit. Allow it to boil gently until the fruit softens and the juice thickens slightly.
2. Take a few thin slices of white bread and place them in the boiling juice. Allow the bread to soak up the flavorful juice, making it soft and saturated.
3. Once the bread is fully saturated, start layering it alternately with the stewed fruit in a deep dish. This layering will ensure that every spoonful of the pudding offers a mixture of fruit and bread.
4. While layering, make sure to leave a thick layer of fruit on the top. This will not only make the presentation visually appealing but will also provide a burst of fruity goodness with every bite.
5. To keep the pudding intact and well-set, place a plate over the top of the deep dish. The weight of the plate will help press the layers down, enabling them to settle and amalgamate perfectly.
6. Allow the pudding to cool and then transfer it to the refrigerator, specifically on ice, for further chilling. This step ensures that the pudding becomes firm and develops a velvety texture.
7. When ready to serve, bring out the chilled Presbyterian Pudding and remove the plate that was used to compress it. Slice the pudding into portions and accompany it with sugar and cream.
8. For an extra touch of indulgence, whipped cream can be generously added on top. Its light and airy texture perfectly complements the fruity and bread layers, adding a luscious creaminess.
Now that we have explored the Presbyterian Pudding recipe, you might be curious about similar dishes. One notable variation is the English summer pudding, which also features layered bread and fruit but is typically made with mixed berries. Another option is the French clafoutis, a custard-like dessert that pairs fresh cherries with a light, eggy batter.
In conclusion, Presbyterian Pudding is a delightful dessert that has stood the test of time. Its simple yet satisfying combination of stewed fruit and bread make it a beloved treat. So, why not try your hand at this classic recipe and indulge in a taste of history?
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