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02/17/2011 National Indian Pudding Day Baked Persimmon Indian Pudding

Source of Recipe

My Recipes


Recipe Introduction

American Indian pudding is a delicious custard made from molasses, cornmeal, milk, butter, spices, eggs, and sometimes apples. Once baked, Indian pudding looks like an inedible mush of all the ingredients, but after one bite you will definitely be craving more! This scrumptious recipe has been around for centuries, first created by the colonists. When they arrived in the New World, they dreamed of the plum puddings of England but did not have the correct ingredients to make it. Using what they had available to them, they substituted Indian cornmeal for wheat flower, thus creating the first Indian pudding. Indian pudding is still a popular dessert around New England and other parts of the country. Celebrate your American heritage today and enjoy some Indian pudding on National Indian Pudding Day! My Punch Bowl

List of Ingredients

HOME COOKIN’ 02/17/2011 National Indian Pudding Day Baked Persimmon Indian Pudding


Baked Persimmon Indian Pudding


• 1 cup soft-ripe Hachiya or Fuyu persimmon pulp (see notes)
• 2 teaspoons baking soda
• 3/4 cup sugar
• About 1/2 cup (1/4 lb.) butter or margarine, at room temperature
• 1/4 cup dark molasses
• 2 large eggs
• 1 teaspoon vanilla
• 1 cup all-purpose flour
• 3/4 cup cornmeal
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• 1 cup raisins
• 1/2 cup chopped walnuts
Persimmon-eggnog sauce
1/2 cup whipping cream
1/2 cup soft-ripe Hachiya persimmon pulp or Fuyu persimmon purée (see notes)
1/2 cup purchased eggnog



Recipe


1. In a blender or food processor, whirl persimmon pulp and baking soda until smooth.

2. In a bowl, with a mixer on medium speed, beat sugar, 1/2 cup butter, and molasses until blended. Add eggs and vanilla and beat until smooth. In another bowl, mix flour, cornmeal, cinnamon, ginger, and allspice. Stir dry ingredients and persimmon purée into sugar-butter mixture. Add raisins and walnuts and mix until blended.

3. Pour batter into a buttered and floured 7- to 8-cup loaf pan or ring mold (no deeper than 3 in.); cover tightly with foil. Put pan in a larger pan and place in a 300° oven. Add 3/4 inch boiling water to outer pan around loaf pan or 1/2 inch boiling water around ring mold.

4. Bake until pudding is firm in center when lightly pressed (lift foil to check), about 2 hours (about 1 1/4 hours in a convection oven). Carefully lift pan from water and let stand 10 minutes, then uncover. Run a knife between pudding and sides of pan to release. Invert onto a plate. Cut warm or cool pudding into slices, transfer to plates, and top with spoonfuls of persimmon-eggnog sauce.
Persimmon-eggnog sauce

In a bowl, with a mixer on high speed, beat whipping cream until it holds soft peaks. Gently fold in persimmon pulp or purée (see notes) and purchased eggnog.