Steamed persimmon pudding
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Steamed persimmon pudding
  Pudding    Holiday  
Last updated 6/12/2012 1:02:03 AM. Recipe ID 25486. Report a problem with this recipe.
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      Title: Steamed persimmon pudding
 Categories: Puddings, Holiday, Usenet
      Yield: 6 Servings
      1 c  Persimmon pulp,
           -pureed (about 2
           -large persimmons)
    1/2 c  Milk
      2 T  Butter, melted
      2 t  Vanilla extract
      2 c  Flour, all-purpose
      1 c  Sugar
  1 1/2 t  Baking soda
      1 t  Salt
    1/2 t  Cinnamon
      1 c  Raisins, golden
    1/2 c  Walnuts, chopped
  Blend together the persimmon pulp, milk, butter and vanilla.  Sift
  flour, measure, and sift again with sugar, soda, salt and cinnamon.
  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.
  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.
  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.
  *  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. Yield: Serves 6-10.
  : Difficulty:  easy.
  : Time:  10 minutes preparation, 2 hours steaming.
  : Precision:  approximate measurement OK.
  : Marianne Evans
  : Tektronix, Wilsonville, Oregon, USA
  : marianne@tekecs.GWD.

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Recipe ID 25486 (Apr 03, 2005)

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