Persimmon Pudding

* Exported from MasterCook *

Persimmon Pudding

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts Fruits
Roberts Guest-Chef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Pureed persimmons (skinned)
2 teaspoons Baking soda
1/2 cup Butter -- room temperature
1 1/2 cups Sugar
2 Eggs
1 tablespoon Lemon juice
1 tablespoon Rum
1 cup All-purpose flour
1 teaspoon Ground cinnamon
1/2 teaspoon Salt
1 cup Chopped walnuts or pecans
1 cup Raisins

FILL KETTLE THAT IS LARGE enough to hold a 2-quart pudding mold with
enough water to come halfway up sides of mold. Place kettle over medium
heat and let water come to boil while you prepare pudding batter.
Mold must have lid or be snugly covered with foil while steaming (coffee
can with plastic lid will work). Place rack or Mason jar ring on bottom
of kettle so that water can circulate under mold while steaming. Grease
the mold. In small bowl, combine persimmon puree and baking soda. Set
aside while mixing other ingredients (persimmon mixture will become
quite stiff). In mixing bowl, cream butter and sugar. Add eggs, lemon
juice and rum and beat well.
Add flour, cinnamon and salt and stir to blend. Add persimmon mixture
and beat until well mixed. Stir in nuts and raisins. Spoon batter into
mold, cover tightly and steam 2 hours. Remove mold from kettle and set
aside 5 minutes. Turn onto rack to cool completely or to cool just a
little and serve warm.

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

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