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Persimmon or Applesauce Pudding
From Dorothy McNett's recipes at www.dorothymcnett.com. Make sure the persimmons are the soft mushy variety, as you need the soft pulp. Applesauce also works beautifully if you do not have persimmons. You can steam this in a traditional metal mold in a water bath, or in a glass or ceramic mold in your microwave oven. Both methods work beautifully! Use the recipe for Plum Pudding Sauce for a spectacular finish!
1 cup persimmon pulp or applesauce (about 2 persimmons, but measure the pulp)
In processor, mash the persimmon pulp. Measure to get exactly one cup. Put it back into the processor and add the remaining ingredients. Mix well. Pour into an ungreased ceramic or glass ring mold, about 6 cup capacity. OR, use the 8 cup glass batter bowl, it works great but will take a bit longer to cook. Regardless, cover the mold or batter bowl with a glass lid or a plate. Cook in microwave at half power (power level 5) for 15-16 minutes for a ring mold, (20-24 minutes if using the batter bowl) or until the top is set when you tap it gently with your finger. It may look green at this point, donít worry. Let it stand 20-30 minutes before unmolding. It turns blackish. Then unmold and serve with the sauce.
Recipe created 1994-11-17.