Persimmon pudding

 
                             Persimmon Pudding
 
 Recipe By     : John Ash
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Desserts                         Puddings
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      cup           Fresh ripe persimmon puree
                         (from 2 to 3 persimmons)
      3/4  cup           Sugar
    1      large         Egg -- lightly beaten
    2      tablespoons   Unsalted butter -- softened, plus
                         a tablespoon or two for buttering mold
    1      cup           All-purpose flour
      1/2  teaspoon      Cinnamon
    2      teaspoons     Baking soda
      1/2  cup           Milk
      1/4  cup           Golden raisins -- plumped warm water,
                         -- drained and chopped
                         Vanilla Sauce -- see * Note
 
   * Note:  See the “Vanilla Sauce” recipe which is included in this
 collection.
 
    In a large bowl combine persimmon puree, sugar, egg and butter and
 beat until smooth (an electric mixer really helps!).  Sift flour,
 cinnamon and baking soda together and stir into persimmon mixture along
 with the milk and raisins.  Turn batter into a well-buttered 1-quart
 steamed pudding mold and cover tightly with a lid or heavy foil secured
 with kitchen string.
    Place mold on a rack in a kettle with a tight fitting lid.  Pour hot
 water into kettle to reach 2/3 of the way up the sides of the mold and
 steam pudding covered for 2 hours over moderate heat.  Remove pudding to
 a rack for 15 minutes.  Invert onto a serving plate and serve with
 Vanilla Sauce.
    This recipe yields 8 to 10 servings.
 
    Recipe Source:
 THE JOHN ASH SHOW  with John Ash
 From the TV FOOD NETWORK - (Show # JA-9774 broadcast 03-01-1997)
 Downloaded from their Web-Site  -  http://www.foodtv.com
 
   Formatted for MasterCook by MR MAD, aka Joe Comiskey  - 
 jpmd44a@prodigy.com
 
      03-17-1997
 
 
 
 
 
 
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