• Fd119672a3e8d839b8e556b7844752e5

Persimmon Pudding Lp

~Submitted by Lori Potter~

Prep
Cook
Serves 8people
Ingredients
3-4
persimmons
3
eggs
1
cup sugar, white or light brown
1
cup all-purpose flour
1
tsp double-acting baking powder
1
tsp baking soda
1/2
tsp salt
1/2
cup melted butter
1
cup light cream
2
tsp cinnamon
1
tsp ginger
1/2
tsp freshly grated nutmeg
Directions
1.
Preheat oven to 325°F.
2.
Put persimmons into food processor.
3.
There should be about 2 cups of pulp.
4.
Beat in ingredients.
5.
Optional: 1 cup raisins or nutmeats may be added to batter.
6.
Bake the pudding in a greased 9 x 9 inch baking dish about 1 hour until firm.
7.
Serve with cream or hard sauce.
8.
Notes: Best made with large Hachiya, which give a waxy but not tough consistency to the pudding. The large Japanese Diospyros Kaki do not have enough flavor to warrant using.

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