Persimmon or Applesauce Pudding Recipe

From Dorothy McNett's Recipe Book.

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Persimmon or Applesauce Pudding

From Dorothy McNett's recipes at 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)
1 cup all purpose unbleached flour
1 cup raw sugar
1 teaspoon cinnamon
2 teaspoons baking soda
1/4 teaspoon sea salt
1 cup chopped nuts (walnuts, almonds, pecans...)
1/2 cup milk
3/4 teaspoon real vanilla extract
1/4 teaspoon almond extract
1 tablespoon extra virgin olive oil

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.
OR for traditional steaming method, pour the mixture into a buttered plum pudding mold. Cover. Place the mold into a pan with a trivet and fill with just enough water to come to the bottom of the trivet. Place the pudding on the trivet. Cover. Bring the water to a boil, reduce heat to a low simmer and cook for 2-3 hours, or until the pudding has set. Serve.

Recipe created 1994-11-17.

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