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Persimmon Pudding
Recipe By : John Ash
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Puddings
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Fresh ripe persimmon puree
(from 2 to 3 persimmons)
3/4 cup Sugar
1 large Egg -- lightly beaten
2 tablespoons Unsalted butter -- softened, plus
a tablespoon or two for buttering mold
1 cup All-purpose flour
1/2 teaspoon Cinnamon
2 teaspoons Baking soda
1/2 cup Milk
1/4 cup Golden raisins -- plumped warm water,
-- drained and chopped
Vanilla Sauce -- see * Note
* Note: See the “Vanilla Sauce” recipe which is included in this
collection.
In a large bowl combine persimmon puree, sugar, egg and butter and
beat until smooth (an electric mixer really helps!). Sift flour,
cinnamon and baking soda together and stir into persimmon mixture along
with the milk and raisins. Turn batter into a well-buttered 1-quart
steamed pudding mold and cover tightly with a lid or heavy foil secured
with kitchen string.
Place mold on a rack in a kettle with a tight fitting lid. Pour hot
water into kettle to reach 2/3 of the way up the sides of the mold and
steam pudding covered for 2 hours over moderate heat. Remove pudding to
a rack for 15 minutes. Invert onto a serving plate and serve with
Vanilla Sauce.
This recipe yields 8 to 10 servings.
Recipe Source:
THE JOHN ASH SHOW with John Ash
From the TV FOOD NETWORK - (Show # JA-9774 broadcast 03-01-1997)
Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
03-17-1997
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