Persimmon pudding
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Persimmon pudding
Last updated 6/12/2012 12:50:35 AM. Recipe ID 12012. Report a problem with this recipe.
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      Title: Persimmon pudding
 Categories: Desserts, Fruits/nuts
      Yield: 6 Servings
      1 c  Pureed persimmons (skinned)
      2 ts Baking soda
    1/2 c  Butter; room temperature
  1 1/2 c  Sugar
      2    Eggs
      1 tb Lemon juice
      1 tb Rum
      1 c  All-purpose flour
      1 ts Ground cinnamon
    1/2 ts Salt
      1 c  Chopped walnuts or pecans
      1 c  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. ~--

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Recipe ID 12012 (Apr 03, 2005)

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