Persimmon Pudding
Yield
6 servingsPrep
40 minCook
120 minReady
170 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
persimmons
skinned, pureed |
* |
| 2 | teaspoons |
baking soda
|
|
| ½ | cup |
butter
room temperature |
|
| 1 ½ | cups |
sugar
|
|
| 2 | large |
eggs
|
|
| 1 | tablespoon |
lemon juice
|
|
| 1 | tablespoon |
rum
|
|
| 1 | cup |
all-purpose flour
|
|
| 1 | teaspoon |
cinnamon
ground |
|
| ½ | teaspoon |
salt
|
|
| 1 | cup |
walnuts
or pecans, chopped |
|
| 1 | cup |
raisins, seedless
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
persimmons
skinned, pureed |
* |
| 1E+1 | ml |
baking soda
|
|
| 118 | ml |
butter
room temperature |
|
| 355 | ml |
sugar
|
|
| 2 | large |
eggs
|
|
| 15 | ml |
lemon juice
|
|
| 15 | ml |
rum
|
|
| 237 | ml |
all-purpose flour
|
|
| 5 | ml |
cinnamon
ground |
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
walnuts
or pecans, chopped |
|
| 237 | ml |
raisins, seedless
|
|
Directions
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 purée 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.
