Recipe 4 All: Baked Persimmon Pudding Recipe — Every recipe in the World on this site.

Recipe 4 All: Baked Persimmon Pudding Recipe

Baked Persimmon Pudding

Yield: 8 Servings
1/3cups Butter
3  Eggs
cups Persimmon pulp
¾cups Honey
cups Whole wheat pastry flour
2teaspoon Baking powder
1teaspoon Cinnamon
½teaspoon Nutmeg
  Pinch of ground cloves
1/3cups Milk
  Salt to taste
1cups Chopped nuts
1cups Raisins

Cream butter. Add eggs, persimmon pulp and honey. Sift dry ingredients together and mix in. Stir in milk. Add nuts and raisins and stir well. Pour into greased 2-quart baking dish or bundt pan. Bake at 325F for 40-50 minutes until cake tester comes out clean. Serve warm with whipped cream or brandy sauce.

Brandy Sauce: 2/3 c honey; ½ c water; pinch salt; 4 ts corn starch; ¼ c water or apple juice; 4 ts butter; 6 tb brandy. Combine honey, water and salt in small, heavy saucepan. Bring to a boil and cook 3-4 minutes. Dissolve cornstarch in water, and add slowly to the honey mixture. Cook over very low heat, stirring constantly until mixture thickens. (Watch carefully to prevent scorching.) Remove from heat, add butter, stirring until it is blended into the sauce. Add the brandy and stir well. Serve over ice cream, pudding, or fruit. Makes about 1¼ cups. Note: This is especially delicious made with a fruit-flavored brandy.

Watertown NY 315-786-1120

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