| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
New, Text, Import |
8 |
Servings |
INGREDIENTS
| 1 |
c |
Fresh Ripe Persimmon Puree |
| 3/4 |
c |
Sugar |
| 1 |
lg |
Egg, lightly beaten |
| 2 |
tb |
Unsalted Butter, softened* |
| 1 |
c |
All Purpose Flour |
| 1/2 |
ts |
Baking Soda |
| 1/2 |
c |
Milk |
| 1/4 |
c |
Golden Raisins, plumped, drained & c |
| 3/4 |
c |
Sugar |
| 2 1/2 |
tb |
Cornstarch |
| 1/4 |
ts |
Each freshly grated nutmeg and salt |
| 2 |
c |
Warm water |
| 2 |
tb |
Unsalted butter |
| 1 1/2 |
ts |
Vanilla |
| 1/2 |
ts |
Finely grated lemon zest |
INSTRUCTIONS
VANILLA SAUCE
*Plus 1-2 tablespoons more for buttering mold
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.
Yield: 8 to 10 servings
VANILLA SAUCE: In a small saucepan combine sugar, cornstarch, nutmeg and
salt. Add water in a stream whisking constantly and then simmer sauce over
low heat until thickened (about 3 minutes). Off heat, whisk in butter,
vanilla and zest. Transfer to a serving bowl and serve with warm steamed
pudding.
Yield: 2 cups
Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved
Recipe by: JOHN ASH SHOW #JA9774
Posted to MC-Recipe Digest V1 #499 by Bill Spalding <billspa@icanect.net>
on Mar 04, 1997.
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