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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 purée 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.