Indiana Persimmon Pudding Recipe
Ingredients
| 1 tablespoon butter, softened, plus 2 tablespoons butter, melted and cooled | ||
| Unsifted flour | 1 Cup (16 tbs) | |
| Baking soda | 1 Teaspoon | |
| Ground cinnamon | 1/2 Teaspoon | |
| Ground ginger | 1/2 Teaspoon | |
| 1/4 teaspoon ground nutmeg, preferably freshly grated | ||
| Persimmons | 1 pound | |
| Sugar | 1 Cup (16 tbs) | |
| Milk | 1/2 Cup (16 tbs) | |
| Vanilla extract | 1 Teaspoon | |
| Seedless raisins | 1/2 Cup (16 tbs) | |
| 1/2 cup heavy cream, chilled and whipped | ||
Directions
Preheat the oven to 350°.
With a pastry brush, spread the tablespoon of softened butter evenly over the bottom and sides of a 1-quart souffle dish.
Combine the flour, soda, cinnamon, ginger and nutmeg, and sift them together onto a plate or a sheet of wax paper.
Set aside.
Wash the persimmons gently under cold running water and pat them dry with paper towels.
With a small sharp knife, cut the persimmons into quarters and pick out the seeds.
Puree the fruit through a food mill set over a deep bowl, or rub through a coarse sieve with the back of a spoon.
You will need about 1 cup of pureed persimmons.
Add the sugar to the puree and mix well with a wooden spoon.
Stir in about 1/2 cup of the flour mixture and, when it is thoroughly incorpo-rated add 1/4 cup of the milk.
Stir in the remaining 1/2 cup of flour mix-ture and then the rest of the milk, beating well after each addition.
Add the 2 tablespoons of melted, cooled butter, the vanilla and raisins.
Pour the batter into the buttered souffle dish, spreading it evenly with a rubber spatula.
Bake in the middle of the oven for 50 to 60 minutes, or until the pudding begins to shrink away from the sides of the dish and a cake tester or toothpick inserted in the center comes out clean.
Serve the persimmon pudding at once, directly from the baking dish.
Spoon the whipped cream into a serving bowl and present it separately.
With a pastry brush, spread the tablespoon of softened butter evenly over the bottom and sides of a 1-quart souffle dish.
Combine the flour, soda, cinnamon, ginger and nutmeg, and sift them together onto a plate or a sheet of wax paper.
Set aside.
Wash the persimmons gently under cold running water and pat them dry with paper towels.
With a small sharp knife, cut the persimmons into quarters and pick out the seeds.
Puree the fruit through a food mill set over a deep bowl, or rub through a coarse sieve with the back of a spoon.
You will need about 1 cup of pureed persimmons.
Add the sugar to the puree and mix well with a wooden spoon.
Stir in about 1/2 cup of the flour mixture and, when it is thoroughly incorpo-rated add 1/4 cup of the milk.
Stir in the remaining 1/2 cup of flour mix-ture and then the rest of the milk, beating well after each addition.
Add the 2 tablespoons of melted, cooled butter, the vanilla and raisins.
Pour the batter into the buttered souffle dish, spreading it evenly with a rubber spatula.
Bake in the middle of the oven for 50 to 60 minutes, or until the pudding begins to shrink away from the sides of the dish and a cake tester or toothpick inserted in the center comes out clean.
Serve the persimmon pudding at once, directly from the baking dish.
Spoon the whipped cream into a serving bowl and present it separately.
Chef
