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Randy Pollak's Persimmon Pudding



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Randy Pollak's Persimmon Pudding

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Posted by ADMIN at 09/26/2007 06:35 | 0 comments

Directions:

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

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.


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

Serves:

6 Servings

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