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  • Ruby Blackburn Lambert's Persimmon Pudding

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  • 1 cup butter or shortening or butter-flavored Crisco
    2 scant cups sugar
    4 eggs
    1 quart ripe Hachiya persimmons (about 6 fruits), hulled and put through a food mill or ricer to remove seeds to make about 2 cups puree
    1 cup whole milk
    2 cups (8.5 ounces) flour
    1 tablespoon baking powder
    1 teaspoon salt
    2 cups fine breadcrumbs
    3 teaspoons ground cinnamon
    Whipped cream or ice cream, for serving
    Chopped pecans, for garnish
    Heat oven to 325 F. Grease 3 standard loaf pans or pie dishes.
    In bowl of a stand mixer, or in a large bowl using an electric mixer, cream together the butter and sugar. Beat in the eggs, then the persimmons and milk. Beat in the flour, baking powder, salt, breadcrumbs and cinnamon. Divide mixture evenly between prepared dishes.
    Bake puddings in preheated oven until each has puffed and a toothpick inserted in center comes out clean, for about 40 to 45 minutes; rotate each pudding halfway through baking for even coloring. (Pudding baked in a pie plate will take less time to bake because of increased surface area.) Puddings will settle as they cool.
    Serve hot from oven topped with the whipped cream and chopped pecans or, better yet, butter-pecan ice cream.
    Makes 3 puddings, 6 to 8 servings each.
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