| Persimmon Pudding It's a
great desert that is very moist and goes wonderful at Thanksgiving.
Sweet and hits the spot after a great Turkey dinner!
PERSIMMON PUDDING
Ingredients
3 ea Eggs
2 cup Hachiya Persimmon Pulp
1 ¼ cup Sugar
1 ½ cup Flour
1 tsp Baking Powder
1 tsp Baking Soda
½ tsp Salt
½ cup Melted Butter
2 ½ cup Milk
2 tsp Cinnamon
1 tsp Ginger
½ tsp Nutmeg
Directions
· Pre-heat oven to 325 degrees
· Put your Persimmon pulp into a
large mixing bowl. Beat in eggs, then sugar and flour. Add in the
remainder of the ingredients.
· Grease a 9x9 baking dish
· Add pudding mixture into baking
dish and bake at 325 degrees for about an hour, or until it is firm.
It will fall after it has been out of the oven.
· Serve with rum sauce, whipped
cream or vanilla ice cream
· Optional: Add 1 cup of raisins
and/or 1 cup chopped nuts to the batter.
RUM SAUCE
Ingredients
2 tablespoons butter
1 tablespoon cornstarch
1/2 cup sugar
1 cup milk
3 tablespoons white or dark rum
Directions
· Melt butter in a small saucepan
over medium heat.
· Mix together the sugar and
cornstarch, and stir into the butter.
· Pour in milk, and cook stirring
frequently until the mixture begins to boil.
· Continue cooking until thick,
stirring constantly.
· Remove from heat, and stir in
rum. Serve warm.
I think you will love it!
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