Randy pollak's persimmon pudding
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Flour |
| 1 | cup | Sugar |
| 1 | teaspoon | Soda |
| 1 | teaspoon | Baking powder |
| 1 | teaspoon | Cinnamon |
| ½ | teaspoon | Salt |
| 1 | Egg | |
| 1 | teaspoon | Vanilla |
| ¼ | cup | Milk |
| 1 | cup | Persimmon pulp |
| 1 | tablespoon | Melted butter |
| 1 | cup | Chopped nuts |
| ½ | cup | Raisins |
| 1 | Egg yolk | |
| ¾ | cup | Powdered sugar 2T rum or brandy |
| 1 | Whipped egg white | |
| ½ | cup | Whipped cream |
Directions
SAUCE
Mix the persimmon puree and the baking soda together and let it stand.
Cream together the sugar and butter, then add the egg, milk, vanilla, (rum), and persimmon mixture. Add the remaining dry ingredients and mix.
Pour into well-buttered pudding mold or tin can (i.e., a coffee can).
Fill them only ⅔ full. Place the mold on a trivet in a pan over a few inches of boiling water. (I use one of those folding steamer baskets). Cover the pan and steam over low heat for 2 hours. You will need to add more boiling water as it evaporates. When a skewer tests clean, it is done.
Let stand in the mold uncovered for about 15 minutes. Turn onto a plate and let cool, or serve warm with hard sauce or whipped cream.
Beat the egg yolk with powdered sugar and rum or brandy. Fold in whipped egg white and whipped cream.
Posted by Randy Pollak, Kook-Net Recipe Network Cyberealm BBS home of Kook-Net, Watertown, NY 315-786-1120