| 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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