Persimmon Pudding w Bourbon sauce (optional)
This baked persimmon pudding is served warm with whipped cream or your favorite dessert sauce.
Cook Time: 55 minutes Total Time: 55 minutes
Ingredients:
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 3/4 cup sugar
- 1 cup persimmon pulp (see below)
- 2 eggs, beaten
- 1 cup milk
- 1/2 teaspoon grated lemon rind (or almond extract)
- 2 tablespoons butter or margarine, softened
Preparation:
Sift together flour, salt, baking soda.
Beat together butter and sugar, add eggs, milk, lemon rind (or almond extract).
Add persimmon pulp. Mix well to the flour mixture.
Turn batter into a well-greased and floured 8x8x2-inch square baking dish.
Bake at 350° for 45 to 55 minutes, or until pudding is done. Serve warm with whipped cream or sauce.
To make persimmon pulp: Choose soft ripe fruit with a transparent skin.
Peel and strain the pulp or mash, removing the seeds.
Add 1 1/2 teaspoons of lemon juice to each cup of persimmon pulp to prevent discoloration if it is not to be used right away, or just freeze the stuff.
Bourbon Sauce (scalable)
1/4 cup (1/2 stick) unsalted butter 1/2 cup sugar 3 tablespoons whipping cream 2 tablespoons bourbon Pinch of salt
Melt butter in small saucepan over medium heat. Whisk in remaining ingredients. Simmer until thickened, whisking often, about 3 minutes. Cool slightly.