Baked Persimmon Pudding Recipe

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Baked Persimmon Pudding Recipe

 



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Baked Persimmon Pudding

 

Ingredients

1/3 cup butter
3 each eggs
1 1/2 cup persimmon pulp
3/4 cup honey
1 1/2 cup whole wheat pastry flour
2 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1 pinch of ground cloves
1/3 cup milk
1 salt to taste
1 cup chopped nuts
1 cup raisins



 

Preparation

Cream butter. Add eggs, persimmon pulp and honey. Sift dry
ingredients together and mix in. Stir in milk. Add nuts and raisins
and stir well. Pour into greased 2-quart baking dish or bundt pan.
Bake at 325F for 40-50 minutes until cake tester comes out clean.
Serve warm with whipped cream or brandy sauce.

Brandy Sauce: 2/3 c honey; 1/2 c water; pinch salt; 4 ts corn
starch; 1/4 c water or apple juice; 4 ts butter; 6 tb brandy. Combine
honey, water and salt in small, heavy saucepan. Bring to a boil and
cook 3-4 minutes. Dissolve cornstarch in water, and add slowly to the
honey mixture. Cook over very low heat, stirring constantly until
mixture thickens. (Watch carefully to prevent scorching.) Remove from
heat, add butter, stirring until it is blended into the sauce. Add
the brandy and stir well. Serve over ice cream, pudding, or fruit.
Makes about 1 1/4 cups. Note: This is especially delicious made with
a fruit-flavored brandy.

Typed for you by Loren Martin, Cyberealm BBS and home of Kook-Net
Watertown NY 315-786-1120

 

 

Servings: 8

 

 

 

 


 

Baked Persimmon Pudding Recipe brought to you by Recipes 4U