Persimmon Pudding
TOTAL TIME: Prep: 20 min. Cook: 1-1/2 hours
YIELD: 6 servings.
When a group of ladies and I served this cake-like dessert for a church get-together, it was an instant hit. The persimmon flavor is subtle, and the butter sauce adds elegance.
Ingredients
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2 tablespoons butter, softened
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1 cup sugar
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1 large egg
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1 cup all-purpose flour
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2 teaspoons baking soda
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1/2 teaspoon salt
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1/4 teaspoon ground cinnamon
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1/2 cup whole milk
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1 cup mashed ripe persimmon pulp (about 3 medium)
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BUTTER SAUCE:
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1 cup sugar
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1/2 cup evaporated milk
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1 tablespoon butter
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Dash salt
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1-1/2 teaspoons vanilla extract
Directions
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1.
In a large bowl, cream butter and sugar until crumbly, about 2 minutes. Add egg; beat well. Combine the flour, baking soda, salt and cinnamon; add to the creamed mixture alternately with milk. Stir in persimmon pulp.
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2.
Pour into six well-greased 8-oz. custard cups or ramekins. Cover tightly with a double layer of foil. Place on a rack in a deep kettle. Add 1 in. of boiling water to kettle; cover and boil gently. Replace water as needed. Steam for 1-1/2 hours or until a toothpick inserted in the center comes out clean. Let stand 10 minutes before removing from custard cups.
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3.
For butter sauce, in a small saucepan, combine the sugar, evaporated milk, butter and salt. Cook and stir over medium heat for 3-5 minutes or until heated through. Remove from the heat; stir in vanilla. Drizzle over pudding.
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