Almond Persimmon Pudding
Submitted by neha
Steamed persimmon pudding with cinnamon spice, raisins, and chopped almonds. Dense, moist loaf baked in a water bath and served warm with hard sauce.
YIELD
8 servingsPREP
10 minCOOK
120 minREADY
130 minSieved persimmon pulp gives this old-fashioned pudding incredible moisture and subtle fruity sweetness.
Raisins and chopped almonds stud the cinnamon-spiced batter, which bakes in a water bath for gentle, even heat.
The result is a dense, pudding-like loaf that slices beautifully when warm and begs for a dollop of hard sauce or cloud of whipped cream.
Kitchen Tips
- Use very ripe persimmons with soft, jammy flesh for the smoothest pulp
- Press persimmon pulp through a fine sieve to remove any fibrous bits
- Set the loaf pan in a larger pan of hot water before baking for moist, even cooking
- Serve warm rather than hot so the texture is custard-like and sliceable
Ingredients
Directions
Resift flour with soda, salt and cinnamon. Beat eggs until light. Beat in sugar. Stir in persimmon pulp and melted butter. Add flour mixture alternately with milk and beat until smooth. Fold in raisins and almonds.
Pour batter into well-greased 9- x 5-inch loaf pan and set in pan of hot water. Bake at 325℉ (160℃) 1½ to 2 hours or until done. Serve warm with hard sauce or cold with whipped cream.
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