Persimmon Pudding

8 Servings

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Persimmon Pudding Ingredients

1 c Fresh Ripe Persimmon Puree	VANILLA SAUCE
3/4 c Sugar	3/4 c Sugar
1 lg Egg, lightly beaten	2 1/2 tb Cornstarch
2 tb Unsalted Butter, softened*	1/4 ts Each freshly grated nutmeg
1 c All Purpose Flour	2 c Warm water
1/2 ts Baking Soda	2 tb Unsalted butter
1/2 c Milk	1 1/2 ts Vanilla
1/4 c Golden Raisins, plumped,	1/2 ts Finely grated lemon zest

Instructions for Persimmon Pudding

*Plus 1-2 tablespoons more for buttering mold In a large bowl combine persimmon puree, sugar, egg and butter and beat until smooth (an electric mixer really helps!). Sift flour, cinnamon and baking soda together and stir into persimmon mixture along with the milk and raisins. Turn batter into a well buttered 1 quart steamed pudding mold and cover tightly with a lid or heavy foil secured with kitchen string. Place mold on a rack in a kettle with a tight fitting lid. Pour hot water into kettle to reach 2/3 of the way up the sides of the mold and steam pudding covered for 2 hours over moderate heat. Remove pudding to a rack for 15 minutes. Invert onto a serving plate and serve with vanilla sauce. Yield: 8 to 10 servings VANILLA SAUCE: In a small saucepan combine sugar, cornstarch, nutmeg and salt. Add water in a stream whisking constantly and then simmer sauce over low heat until thickened (about 3 minutes). Off heat, whisk in butter, vanilla and zest. Transfer to a serving bowl and serve with warm steamed pudding. Yield: 2 cups Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Recipe by: JOHN ASH SHOW #JA9774 Posted to MC-Recipe Digest V1 #499 by Bill Spalding on Mar 04, 1997.

Main Ingredient: Cuisine: Uncategorized

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