Persimmon pudding #5

6 Servings

Ingredients

Quantity Ingredient
1 cup Pureed persimmons (skinned)
2 teaspoons Baking soda
½ cup Butter; room temperature
1½ cup Sugar
2 Eggs
1 tablespoon Lemon juice
1 tablespoon Rum
1 cup All-purpose flour
1 teaspoon Ground cinnamon
½ teaspoon Salt
1 cup Chopped walnuts or pecans
1 cup Raisins

Directions

From: lewis@... (Robine J. Lewis) (collection) Date: 2 Sep 1994 08:59:25 -0700 From kdeck@... (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 Glen's MM Recipe Archive, .

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