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Persimmon Pudding

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    Source: www.chef2chef.netReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Carbohydrates, Cellulose
    VitaminsB1, B2, B3, B12, H, D
    MineralsFluorine, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1/4 cup butter

    2. 1 cup sugar

    3. 2 eggs, well beaten

    4. 1-1/2 cups very ripe persimmon pulp

    5. 2 cups flour

    6. 2 teaspoons baking powder

    7. 1/4 cup vanilla brandy or 1/4 cup brandy and 1 tablespoon pure vanilla extract

    8. 1 teaspoon ground coriander

    9. 1/2 cup pitted, chopped dates

    10. 1 cup toasted, coarsely chopped

    Instructions Jump to Ingredients ↑

    1. Instructions :

    2. Preheat oven to 350 degrees. Place a pan of water in the bottom of the oven to provide extra humidity.

    3. Cream butter and sugar until light and fluffy. Add eggs and beat well. Incorporate the persimmon pulp, flour, baking powder, coriander, dates soaked in vanilla brandy and walnuts. Mix well. Pour into six buttered custard cups, a Bundt mold, or bread pans.

    4. In small containers the puddings should be done in about 25 minutes, in a mold it may take nearly an hour. Add more water to the pan in the oven if necessary.

    5. Serve warm with lemon sauce and vanilla-flavored whipped cream.

    6. Note: You can make Persimmon Pudding ahead of time and store in the refrigerator. For additional flavor and to keep the pudding very moist, wrap it in a towel that is dampened with additional vanilla brandy. The pudding also freezes well

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