STEAMED PERSIMMON PUDDING
Holiday persimmon pudding with walnuts
This is a simple steamed pudding gotten from Sunset Magazine many
years ago. It has become a holiday tradition with my family.
- 1 cup persimmon pulp,
puraeed (about 2 large persimmons)
- 1/2 cup milk
- 2 Tbsp butter,
- 2 tsp vanilla extract
- 2 cups regular all-purpose flour
- 1 cup sugar
- 1 1/2 tsp baking soda
- 1 tsp salt
- 1/2 tsp cinnamon
- 1 cup golden raisins
- 1/2 cup chopped walnuts
Blend together the persimmon pulp, milk, butter, and vanilla.
Sift flour, measure, and sift again with sugar, soda, salt, cinnamon.
Combine the liquid ingredients with the dry ingredients, and stir in the
raisins and nuts.
Pour into a well-buttered
mold. Cover tightly with a buttered lid.
Place the mold in a deep pan,
using a rack or inverted perforated foil pan to keep the mold out of the
water. Pour boiling water into the deep pan just up to, but not touching,
Cover tightly and keep the water simmering; add boiling water as
necessary. Steam the pudding for 1 hour 45 minutes to 2 hours, depending
upon the size and shape of the mold. The pudding is done when a toothpick
comes out clean.
Cool about 10 minutes before unmolding. Serve warm, with hard sauce.
10 minutes preparation, 2 hours steaming.
approximate measurement OK.
Tektronix, Wilsonville, Oregon, USA
Recipe last modified: 17 Nov 86
From: marianne@tekecs (Marianne Evans)
Subject: RECIPE: Steamed persimmon pudding
Date: 19 Dec 86 02:59:08 GMT
Organization: Tektronix, Inc., Wilsonville, Oregon, USA
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