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    06/27/2011 National Indian Pudding Day Baked Persimmon Indian Pudding

    Source of Recipe

    Sunset

    Recipe Introduction

    National Indian Pudding Day is a day to enjoy puddings created by native American Indians. American Indian puddings are defined as a number recipes of native American Indian origin. Generally, they include molasses and cornmeal. Apples were often an ingredient. They were usually baked. Make sure to enjoy your American heritage, and a dish or bowl of Indian pudding, as you celebrate National Indian Pudding Day. Holiday Insight

    List of Ingredients

    HOME COOKIN� 06/27/2011 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

    Recipe



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

    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 pur�e into sugar-butter mixture. Add raisins and walnuts and mix until blended.

    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.

    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.


 

 

 


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