BAKED PERSIMMON INDIAN PUDDING
Number Of Ingredients 15
Steps:
- 1. In a blender or food processor, whirl persimmon pulp and baking soda until smooth. 2. In a bowl, with a mixer on medium speed, beat sugar, 1/2 cup butter, and molasses until blended. Add eggs and vanilla and beat until smooth. In another bowl, mix flour, cornmeal, cinnamon, ginger, and allspice. Stir dry ingredients and persimmon purée into sugar-butter mixture. Add raisins and walnuts and mix until blended. 3. Pour batter into a buttered and floured 7- to 8-cup loaf pan or ring mold (no deeper than 3 in.); cover tightly with foil. Put pan in a larger pan and place in a 300° oven. Add 3/4 inch boiling water to outer pan around loaf pan or 1/2 inch boiling water around ring mold. 4. Bake until pudding is firm in center when lightly pressed (lift foil to check), about 2 hours (about 1 1/4 hours in a convection oven). Carefully lift pan from water and let stand 10 minutes, then uncover. Run a knife between pudding and sides of pan to release. Invert onto a plate. Cut warm or cool pudding into slices, transfer to plates, and top with spoonfuls of persimmon-eggnog sauce.
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Jeanelle Tex
[email protected]This recipe is a fail. I'm really disappointed.
Winston Graeme Bezuidenhout
[email protected]I would not recommend this recipe to anyone. It's a lot of work for a very mediocre result.
Kariuki Wambugu
[email protected]This recipe is a waste of time and ingredients. The pudding was bland and tasteless.
Sahdab Khan
[email protected]I followed the recipe exactly, but my pudding turned out really runny. I'm not sure what went wrong.
Shannon Ostrander
[email protected]I found that this pudding was a bit too dense for my liking. I think it would have been better if it had been baked for a shorter amount of time.
Trinity Gaming
[email protected]This pudding is a bit too sweet for my taste, but I think it would be perfect with a dollop of whipped cream or a scoop of vanilla ice cream.
Devontae Wildman
[email protected]I'm not a big fan of persimmons, but I actually really enjoyed this pudding. The spices helped to balance out the sweetness of the persimmons.
Muhammed Naveed
[email protected]This pudding is a great way to use up leftover persimmons. It's a delicious and easy dessert that everyone will enjoy.
Judy Kelly
[email protected]I love that this recipe uses seasonal ingredients. It's a great way to enjoy the flavors of fall.
Badman love5
[email protected]This pudding is the perfect dessert for a fall gathering. It's warm and comforting, and the persimmons add a touch of elegance.
Wisd Emmanuel
[email protected]I've made this pudding several times and it's always a crowd-pleaser. The combination of persimmons and spices is simply divine.
Cassidi Wooten
[email protected]This recipe is a keeper! It's easy to make and the results are always delicious.
ma francia espineda
[email protected]I made this pudding for a dinner party and it was a hit! Everyone loved the unique flavor and texture.
Alex Scott
[email protected]This is a must-try for anyone who loves persimmons. The pudding is creamy and flavorful, and the persimmons add a touch of sweetness that is simply irresistible.
Kasy Kasy
[email protected]I've never cooked with persimmons before, but this recipe made it easy. The pudding turned out great and I'll definitely be making it again.
Ranoid man
[email protected]This is a great recipe for using up ripe persimmons. It's easy to make and the results are delicious.
Tiffany Jones
[email protected]I was pleasantly surprised by how much I enjoyed this pudding. The persimmons gave it a really interesting texture and the flavors were well-balanced.
Maribel Taylor
[email protected]This was a delicious and unique dessert! The persimmons added a lovely sweetness and the spices gave it a warm and comforting flavor.