Persimmon Pudding #5

6 Servings

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Persimmon Pudding #5 Ingredients

1 c Pureed persimmons (skinned)	1 tb Rum
2 ts Baking soda	1 c All-purpose flour
1/2 c Butter; room temperature	1 ts Ground cinnamon
1 1/2 c Sugar	1/2 ts Salt
2 Eggs	1 c Chopped walnuts or pecans
1 tb Lemon juice	1 c Raisins

Instructions for Persimmon Pudding #5

From: lewis@GDEsystems.COM (Robine J. Lewis) (collection) Date: 2 Sep 1994 08:59:25 -0700 From kdeck@epaus.island.net (Karen Deck), Thu Sep 1 14:27:52 1994 FILL KETTLE THAT IS LARGE enough to hold a 2-quart pudding mold with enough water to come halfway up sides of mold. Place kettle over medium heat and let water come to boil while you prepare pudding batter. Mold must have lid or be snugly covered with foil while steaming (coffee can with plastic lid will work). Place rack or Mason jar ring on bottom of kettle so that water can circulate under mold while steaming. Grease the mold. In small bowl, combine persimmon puree and baking soda. Set aside while mixing other ingredients (persimmon mixture will become quite stiff). In mixing bowl, cream butter and sugar. Add eggs, lemon juice and rum and beat well. Add flour, cinnamon and salt and stir to blend. Add persimmon mixture and beat until well mixed. Stir in nuts and raisins. Spoon batter into mold, cover tightly and steam 2 hours. Remove mold from kettle and set aside 5 minutes. Turn onto rack to cool completely or to cool just a little and serve warm. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK REC.FOOD.RECIPES ARCHIVES /FRUIT From rec.food.cooking archives. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: Cuisine: Uncategorized