| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Puddings, Holiday, Usenet |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Persimmon pulp, pureed (about 2 large persimmons) |
| 1/2 |
c |
Milk |
| 2 |
tb |
Butter, melted |
| 2 |
ts |
Vanilla extract |
| 2 |
c |
Flour, all-purpose |
| 1 |
c |
Sugar |
| 1 1/2 |
ts |
Baking soda |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Cinnamon |
| 1 |
c |
Raisins, golden |
| 1/2 |
c |
Walnuts, chopped |
INSTRUCTIONS
Blend together the persimmon pulp, milk, butter and vanilla. Sift flour,
measure, and sift again with sugar, soda, salt and cinnamon.
Combine the liquid ingredients with the dry ingredients, and stir in the
raisins and nuts. Pour into a well-buttered 6-cup mold. Cover tightly with
a buttered lid.
Place the mold in a deep pan, using a rack or inverted perforated foil pan
to keep the mold out of the water. Pour boiling water into the deep pan
just up to, but not touching, the mold.
Cover tightly and keep the water simmering; add boiling water as necessary.
Steam the pudding for 1 hour 45 minutes to 2 hours, depending upon the size
and shape of the mold. The pudding is done when a toothpick comes out
clean.
Cool about 10 minutes before unmolding. Serve warm, with hard sauce.
NOTES:
* Holiday persimmon pudding with walnuts -- This is a simple steamed
pudding gotten from Sunset Magazine many years ago. It has become a holiday
tradition with my family. Yield: Serves 6-10.
: Difficulty: easy.
: Time: 10 minutes preparation, 2 hours steaming.
: Precision: approximate measurement OK.
:
: Marianne Evans
: Tektronix, Wilsonville, Oregon, USA
: marianne@tekecs.GWD.
: Copyright (C) 1986 USENET Community Trust
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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