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Old Fashioned Perfect Persimmon Pudding

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Submitted by: lauriejbecker

 

Persimmon pulp and cinnamon are combined in the flour, egg, and sugar batter to make this steamed pudding, served with a brown sugar and butter sauce.
 

Ingredients

  • Pudding:
  • 1 egg, beaten
  • 1 cup sugar
  • 1 cup milk
  • 1 cup flour
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • Pinch salt
  • 1 teaspoon vanilla
  • 2 teaspoons melted butter
  • 1 generous cup chunky persimmon pulp (from 4-5 very ripe persimmons)
  • Sauce:
  • 1/2 cup butter, melted and cooled
  • 2/3 cup brown sugar
  • 1 egg, separated
  • 3 tablespoons sour cream

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Method

Beat egg and sugar, then add milk. Mix dry ingredients; add to sugar mixture. Add vanilla, butter and persimmon pulp and mix well. Pour pudding in a buttered 2 pound clean coffee can or metal mold. Cover tightly with foil; secure with a rubber band. Place pudding in a rack in a large pot of gently boiling water on stove. (Water should come 1/4-1/3 up the side of can or mold.) Cover pot with a lid and simmer 1 hour or until done. Sauce: Cream the cooled melted butter and sugar. Add egg yolk, beat well, then add sour cream. Beat egg white until stiff, then fold into mixture. Serve over warm pudding. Leftover sauce is delicious on ice cream or pound cake.

 

Notes: This recipe came from my mother who always made it at Christmas. It is a family favorite, and every single person who has tried it over the years has gone nuts over it. They always ask if we are having Persimmon Pudding this year. And of course, the answer is always 'yes'

 

Number of Servings: 8

 

Submitted by: lauriejbecker ()

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