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Persimmon Pudding Recipe
|Sugar||1 1⁄2 Cup (24 tbs)|
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Ground cinnamon||1 1⁄2 Teaspoon|
|Ground nutmeg||1⁄2 Teaspoon|
|Baking soda||1 Tablespoon|
|Hot water||3 Tablespoon|
|Persimmon pulp||1 1⁄2 Cup (24 tbs) (Choose Ripe Ones)|
|Chopped pitted prunes||1 1⁄2 Cup (24 tbs)|
|Coarsely chopped almonds/Walnuts / hazelnuts / pistachio nuts||1 Cup (16 tbs)|
|Brandy||3⁄4 Cup (12 tbs)|
|Lemon juice||1 1⁄2 Teaspoon|
|Butter/Margarine||3⁄8 Pound, melted and cooled to lukewarm (3/4 Cup)|
Serving size: Complete recipe
Calories 5364 Calories from Fat 1975
% Daily Value*
Total Fat 220 g339%
Saturated Fat 96.1 g480.5%
Trans Fat 0 g
Cholesterol 788.7 mg
Sodium 4306.4 mg179.4%
Total Carbohydrates 707 g235.6%
Dietary Fiber 60 g239.9%
Sugars 429.9 g
Protein 70 g139.6%
Vitamin A 275.9% Vitamin C 64.1%
Calcium 73.1% Iron 103.4%
*Based on a 2000 Calorie diet
In a bowl, stir together baking soda and hot water, then mix in persimmon pulp and eggs; beat until blended.
Add sugar mixture, prunes, almonds, 1/3 cup of the brandy, vanilla, lemon juice, and butter.
Stir until evenly mixed.
Scrape batter into a buttered 9- to 10-cup pudding mold, either plain or tube-shaped; cover tightly.
Place on a rack in a deep 5- to 6-quart (or larger) pan.
Add 1 inch water, cover pan, and steam over medium heat until pudding feels firm when lightly pressed in center, about 2 1/4 hours for tube mold, 2 1/2 hours for plain mold.
Add boiling water as needed to keep about 1 inch in pan.
Uncover pudding and let stand on a rack until slightly cooled, about 15 minutes.
Invert onto a dish; lift off mold.
If made ahead, let cool completely.
If desired, wrap pudding in a single layer of cheesecloth and moisten evenly with 3 to 4 tablespoons of the brandy.
Wrap airtight in foil and refrigerate for up to 2 weeks; freeze for longer storage (thaw wrapped).
To reheat, steam foil-wrapped pudding (discard cheesecloth) on a rack over 1 inch boiling water in a covered 5- to 6-quart pan until hot, about 45 minutes.
Serve with soft sauce