Persimmon Pudding

8 Servings

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Persimmon Pudding Ingredients

2 c Persimmon pulp; (about 3	2 ts Cinnamon
3 Eggs	1 ts Ginger
1 1/4 c Sugar	1/2 ts Freshly grated nutmeg
1 c All-purpose flour	Raisins or nuts; (optional)
1 ts Baking powder	SAUCE
1 ts Soda	1/2 c Cream
1/2 ts Salt	3/4 c Butter
1/2 c Melted butter	1/2 ts Vanilla
2 1/2 c Milk	1 c Sugar

Instructions for Persimmon Pudding

Think of this as more of a very moist cake than the type of pudding you might be used to. Regardless, the sweet persimmons practically caramelize in the cake, giving it a crunchy sweetness. 1. Preheat oven to 325 degrees. 2. Mix ingredients in large bowl and pour mixture into a greased 9x9-inch baking dish. 3. Bake until firm, about 1 hour. 4. While pudding is cooking, prepare the sauce by mixing ingredients in small saucepan. Stir over medium heat until sugar is dissolved and butter melts. 5. Serve pudding while still warm. Put servings in small bowls and pour sauce on top of pudding. >From Best of the Best from Illinois, edited by Gwen McKee and Barbara Moseley (Quail Ridge Press). Recipe originally appeared in The French-Icarian Persimmon Tree Cookbook by Louise Lum Posted to recipelu-digest by Sandy on Mar 06, 1998

Main Ingredient: Cuisine: Uncategorized

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