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Discussion Starter · #1 ·
Persimmon Pudding<br>
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1 egg<br>
1 cup sugar<br>
1/2 cup milk<br>
2 tsp baking soda<br>
1 tsp cinnamon<br>
1 cup flour<br>
1 cup persimmon pulp<br>
1 tsp vanilla<br>
1 TBL melted butter<br>
1/2 tsp salt<br><br>
Beat the egg. Beat the sugar into it until well blended. Add everything else and combine.<br><br>
Pour into a buttered pudding mold, or a glass pyrex bowl covered tightly with foil.<br><br>
Now, you'll need to put this in a bigger pot filled with a few inches of water. But don't just toss your pudding in there! Do you have a trivet or one of those collapsible vegetable steaming baskets that you can balance your mold on? Good, use that. You could also use an upsidedown bowl. The key is to elevate your mold above the water so that it gently steams.<br><br>
Simmer in that covered pot for one hour. Remove and let cool for a few minutes, turn your mold upsidedown to release the glorious pudding. You could top with a custard sauce or some fresh fruit. Whatever.<br>
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My mom loves persimmons and our house was always scattered with random piles of the golden, Japanese fruit in various states of decomposition. There are two main types of persimmon. You could use whatever type you find. Just make sure they're ripe and soft-ish.<br>
This came from mom's recipe box, and she probably got it out of Sunset Magazine.
 

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I am ashamed to admit I have never had a persimmon. I don't think I know what they look like, exactly. I'm going to have to hunt for them...
 

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If I were to smell persimmon pudding baking in the oven...it would take me back to my childhood. My aunt had a persimmon tree and we were fortunate to share in the bounty of her harvest sometimes. The fruit itself looked rotten and my aunt swore they had to freeze on the tree before they were "ready".<br><br>
The version we ate had a buttery sweet sauce on it. Rich and delicious. I'll have to raid my mom's recipe box next time I visit. Thanks for this little walk down memory lane.
 

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Discussion Starter · #4 ·
Thanks for your posts, Grizzly and runinbehind! This would certainly work in the oven too.<br><br><img alt="" src="http://upload.wikimedia.org/wikipedia/commons/thumb/d/de/Diospyros_kaki_var._Hachiya_watercolour.jpg/130px-Diospyros_kaki_var._Hachiya_watercolour.jpg" style="border:0px solid;"><br><br>
I was always "grossed out" by persimmons as child because they get mushy, but I'm starting to come around. I may never be brave enough to eat them raw, but perhaps I can appreciate them in a pudding.<br><br><img alt="" class="inlineimg" src="http://www.kickrunners.com/forum/images/smilies/smile.gif" style="border:0px solid;" title="Smile">
 

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Bux, I didn't ever like the persimmons themselves very much. They were very mushy by the time we got them. But in the pudding...ah, that's another thing<img alt="" class="inlineimg" src="http://www.kickrunners.com/forum/images/smilies/biggrin.gif" style="border:0px solid;" title="Very Happy">.
 
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