| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains | French | 8 | Servings | |
INGREDIENTS
| 2 | c | Persimmon pulp; (about 3 large persimmons) |
| 3 | Eggs | |
| 1 1/4 | c | Sugar |
| 1 | c | All-purpose flour |
| 1 | ts | Baking powder |
| 1 | ts | Soda |
| 1/2 | ts | Salt |
| 1/2 | c | Melted butter |
| 2 1/2 | c | Milk |
| 2 | ts | Cinnamon |
| 1 | ts | Ginger |
| 1/2 | ts | Freshly grated nutmeg |
| Raisins or nuts; (optional) | ||
| 1/2 | c | Cream |
| 3/4 | c | Butter |
| 1/2 | ts | Vanilla |
| 1 | c | Sugar |
INSTRUCTIONS
SAUCE Think of this as more of a very moist cake than the type of pudding you might be used to. Regardless, the sweet persimmons practically caramelize in the cake, giving it a crunchy sweetness. 1. Preheat oven to 325 degrees. 2. Mix ingredients in large bowl and pour mixture into a greased 9x9-inch baking dish. 3. Bake until firm, about 1 hour. 4. While pudding is cooking, prepare the sauce by mixing ingredients in small saucepan. Stir over medium heat until sugar is dissolved and butter melts. 5. Serve pudding while still warm. Put servings in small bowls and pour sauce on top of pudding. >From Best of the Best from Illinois, edited by Gwen McKee and Barbara Moseley (Quail Ridge Press). Recipe originally appeared in The French-Icarian Persimmon Tree Cookbook by Louise Lum Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Mar 06, 1998
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