recipes@decwrl.UUCP (12/19/86)
PERSIM-PUDDING(D) USENET Cookbook PERSIM-PUDDING(D)
STEAMED PERSIMMON PUDDING
PERSIM-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.
INGREDIENTS (Serves 6-10)
1 cup persimmon pulp, pur'ed (about 2 large persimmons)
1/2 cup milk
2 Tbsp butter, melted
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
PROCEDURE
(1) Blend together the persimmon pulp, milk, butter,
and vanilla.
(2) Sift flour, measure, and sift again with sugar,
soda, salt, cinnamon.
(3) Combine the liquid ingredients with the dry
ingredients, and stir in the raisins and nuts.
(4) Pour into a well-buttered 6-cup mold. Cover
tightly with a buttered lid.
(5) 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.
(6) 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.
(7) Cool about 10 minutes before unmolding. Serve
warm, with hard sauce.
RATING
Difficulty: easy. Time: 10 minutes preparation, 2 hours
steaming. Precision: approximate measurement OK.
CONTRIBUTOR
Marianne Evans
Tektronix, Wilsonville, Oregon, USA
marianne@tekecs.GWD.TEK.COM