Recipes

Gary Schurr's Muesli

Percy Pudding (Chocolate and Persimmon)
In honour of the vegetarian romantic-period poet Percy Bysshe Shelley.

Ingredients:
1 cup of raw sugar
1 cup of flour
2 tea-spoons of bicarbonate soda
1 tea-spoon of ground cinnamon
1 tea-spoon of ground nutmeg
1 tea-spoon of powdered ginger
1 table-spoon of cocoa
1 cup of squashed ripe persimmon
1/2 cup of oat milk
1 and 1/2 table-spoons of melted Nuttelex

Equipment:
Mixing Bowl
Wooden Spoon
Measuring Cups
Measuring Spoons
Cake Tin
Frying Pan
Oven
Squewer

Directions:
1. Preheat your oven to 180C.
2. Mix all of the dry ingredients together, excluding the cocoa.
3. Add the persimmon and oat milk, stir together.
4. Add the cocoa and stir together.
5. Melt the Nuttelex and stir into the mixture.
6. Grease your cake tin and pour in the mixture (this pudding will rise, so make sure that your tin is only half full).
7. Bake for 45 minutes at 180C.
8. Test that the pudding is done with a squewer, the pudding is cooked when it comes out clean.

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