Wednesday, December 14, 2011

Persimmon Pudding

You need the regular, old persimmons for this rather than the Fuyu. The persimmon should be so ripe that it is really nearly liquid being held together by the thinest remainder of skin. Sometimes they crack-that's OK it means the fruit is ready. Of course, if you're lazy, persimmon pulp in a dish dotted with butter and brown sugar can go under the broiler for a minute resulting in a pretty impressive dessert for minimal effort. This pudding is pretty simple as well. The recipe may be halved, but as it reheats beautifully in the microwave, you'll probably want some around for a quick dessert.

You Will Need:

1/2 cup butter
1 cup granulated sugar
2 large eggs
2 cups sieved persimmon pulp
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 teaspoon bicarb
2 cups buttermilk
2 cups plain flour
Handful of raisins (optional-but why in the world wouldn't you want raisins...unless you're one of those freaks that don't like raisins).

Preheat the oven to 325 degrees F. Grease an 8x8 baking dish.

Cream the butter and sugar until light. Beat in eggs one at a time. Stir in persimmon, vanilla and cinnamon. Add the baking soda to the buttermilk and add alternating with the flour. Pour into prepared baking dish and bake 45 minutes or until set. I served mine with mincemeat ice cream and those incredible truffles I make each year.

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