Ingredients Jump to Instructions ↓

  1. 1 C Persimmon pulp, 

  2. 1 C Sugar

  3. 1/2 t Baking soda

  4. 1 t Salt

  5. 1/2 C Milk 

  6. 1/2 t Cinnamon

  7. 2 T Butter, melted 

  8. 1 C Raisins, golden

  9. 2 t Vanilla extract 

  10. 1/2 C Walnuts, chopped

  11. 2 C Flour, all-purpose

Instructions Jump to Ingredients ↑

  1. Blend together the persimmon pulp, milk, butter and vanilla. Sift flour, measure, and sift again with sugar, soda, salt and cinnamon.

  2. Combine the liquid ingredients with the dry ingredients, and stir in the raisins and nuts. Pour into a well-buttered 6-cup mold. Cover tightly with a buttered lid.

  3. 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, the mold.

  4. Cover tightly and keep the water simmering; add boiling water as necessary.

  5. 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.

  6. Cool about 10 minutes before unmolding. Serve warm, with hard sauce.

  7. NOTES:

  8. * 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. Servings: Serves 6-10.

  9. : Difficulty: easy.

  10. : Time: 10 minutes preparation, 2 hours steaming.

  11. : Precision: approximate measurement OK. :

  12. : Marianne Evans : Tektronix, Wilsonville, Oregon, USA : marianne@tekecs.GWD.

  13. : Copyright (C) 1986 USENET Community Trust —–


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