See Also: Christmas · Desserts
Persimmon Pudding
From Dorothy McNett's Recipe Book at www.dorothymcnett.com. You can steam this in a traditional metal mold in a water bath, or in a glass or ceramic mold in your microwave oven. Both methods work beautifully! Use the recipe for Plum Pudding Sauce for a spectacular finish!
1 cup persimmon pulp or applesauce (about 2 persimmons, but measure the pulp)
1 cup all purpose unbleached flour
1 cup sugar
1 teaspoon cinnamon
2 teaspoons baking soda
1/4 teaspoon fine sea salt
1 cup chopped nuts
1/2 cup milk
3/4 teaspoon real vanilla extract
1/4 teaspoon almond extract
1 tablespoon olive oil
In processor, mash the pulp. Measure. Put it back into the processor and add the remaining ingredients. Mix well. Pour into an ungreased plastic or glass ring mold. Cover with glass lid or a plate. Microwave at half power for 13-16 minutes, or until the top is set. It may look green at this point, don’t worry. Let it stand 20-30 minutes before unmolding. It turns black. Then unmold and serve with the sauce. OR for traditional steaming method, pour the mixture into a buttered plum pudding mold. Cover. Place the mold into a pan with a trivet and fill with just enough water to come to the bottom of the trivet. Place the pudding on the trivet. Cover. Bring the water to a boil, reduce heat to a low simmer and cook for 2-3 hours, or until the pudding has set. Serve.
Recipe created 1994-11-17.
Web programming by Paul McNett (Dorothy's son), using the Dabo framework.