When I was a young girl my mom would make Persimmon Pudding.
I had thought of it over the year's and remembered it fondly;
but didn't realize the recipe was tucked inside my recipe box.
One day, not so long ago, I saw it there and knew this year
we would have Persimmon Pudding for our Christmas celebration.
Yes, it was as I remembered, oh sooooo very good.
I thought maybe you would like the recipe too.
Note: We served it with vanilla ice cream, but a nice hard sauce or lemon sauce would be lovely.
I had thought of it over the year's and remembered it fondly;
but didn't realize the recipe was tucked inside my recipe box.
One day, not so long ago, I saw it there and knew this year
we would have Persimmon Pudding for our Christmas celebration.
Yes, it was as I remembered, oh sooooo very good.
I thought maybe you would like the recipe too.
My Mom's Persimmon Steamed Pudding
1 cup persimmon pulp (took two persimmons)
1/2 cup sugar
2 Tablespoons melted butter
1 well beaten egg
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup flour
1 teaspoon baking soda
1/2 cup sweetened condensed milk
1 cup chopped nuts
3/4 cup raisins (I didn't have any, so used cranberries)
Put together in order and bake in casserole dish or pudding mold for 1 1/4 hours at 350 degrees oven.
Set dish or mold in a pan of water in the oven, so it will steam.Note: We served it with vanilla ice cream, but a nice hard sauce or lemon sauce would be lovely.
