Email to Stella      

Recipe Categories: Stella's HOME PAGEAPPETIZERS BAKING_SITES BBQ BEAUTY BEEF BEVERAGES BIOGRAPHY BREAD BREAKFAST BROWNIESandBARS BUTTERS_SPREADS CAKES CANDY CANNING_PRESERVING CASSEROLES CELEBRITY CHEESECAKES CHOCOHOLICS_ANONYMOUS COMFORT_FOOD COOKIES COOKING_FOR_2 COPYCAT CRAFT_RECIPES CROCKPOT DESSERTS DIABETIC DIETS ENTERTAINING ETHNIC FISHandSEAFOOD FONDUE FREEZER_FRIENDLY FROSTINGandFILLING FRUIT FUDGE GIFT_BASKET GIFT_JARS GLUTEN_FREE GRILL HINTSandTIPS HOLIDAYS HOMEMADE_PRODUCTS ICE_CREAM JAMSandJELLIES KIDDIE_MENU LOWFAT LOW_CARB MARINADES_RUBS MINUTE_MEALS MUFFINS OAMC PASTA PASTRIES PET_FOOD pHBalance PICNICandCAMPING PIES PIZZA POLITICIAN_FAVORITES PORK POULTRY PRESSURECOOKER QUANTITY_COOKING SALADandDRESSING SANDWICHES SAUCES SEWING_CRAFTS SIDE_DISHES SNACKS SOUPS_STEWS_CHOWDER_CHILI SOUTH_BEACH_DIET STATE_RECIPES TOP_TEN VEGETABLES VEGETARIAN

Pudding: Persimmon Pudding




Source of Recipe


Randy Pollak


List of Ingredients




1 c Flour
1 c Sugar
1 ts Soda
1 ts Baking powder
1 ts Cinnamon
1/2 ts Salt
1 Egg
1 ts Vanilla
1/4 c Milk
1 c Persimmon pulp
1 tb Melted butter
1 c Chopped nuts
1/2 c Raisins

SAUCE:
1 Egg yolk
3/4 c Powdered sugar
1 - 2T rum or brandy
1 Whipped egg white
1/2 c Whipped cream


Recipe



Mix the persimmon puree and the baking soda together and let it stand. Cream together the sugar and butter, then add the egg, milk, vanilla, (rum), and persimmon mixture. Add the remaining dry ingredients and mix.
Pour into well-buttered pudding mold or tin can (i.e., a coffee can). Fill them only 2/3 full. Place the mold on a trivet in a pan over a few inches of boiling water. (I use one of those folding steamer baskets). Cover the pan and steam over low heat for 2 hours. You will need to add more boiling water as it evaporates. When a skewer tests clean, it is done.
Let stand in the mold uncovered for about 15 minutes. Turn onto a plate and let cool, or serve warm with hard sauce or whipped cream. Beat the egg yolk with powdered sugar and rum or brandy. Fold in whipped egg white and whipped cream.

YIELD: 6 Servings