| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Dessert |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Pureed persimmons (skinned) |
| 2 |
ts |
Baking soda |
| 1/2 |
c |
Butter; room temperature |
| 1 1/2 |
c |
Sugar |
| 2 |
|
Eggs |
| 1 |
tb |
Lemon juice |
| 1 |
tb |
Rum |
| 1 |
c |
All-purpose flour |
| 1 |
ts |
Ground cinnamon |
| 1/2 |
ts |
Salt |
| 1 |
c |
Chopped walnuts or pecans |
| 1 |
c |
Raisins |
INSTRUCTIONS
From: lewis@GDEsystems.COM (Robine J. Lewis) (collection)
Date: 2 Sep 1994 08:59:25 -0700
From kdeck@epaus.island.net (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,
http://www.erols.com/hosey.
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