Baked Persimmon Indian Pudding

Name: Baked Persimmon Indian Pudding
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Indian, Asian
Ingredients: 2 teaspoons baking soda; 113 grams About 1/2 cup butter or margarine, at room temperature; 177 milliliters cornmeal; 59 milliliters dark molasses; 12 servings Persimmon-eggnog sauce; 2 larges eggs; 237 milliliters all-purpose flour; 237 milliliters soft-ripe Hachiya or Fuyu persimmon pulp (see notes); 0 teaspoons ground allspice; 1 teaspoons ground cinnamon; 1 teaspoons ground ginger; 237 milliliters raisins; 177 milliliters sugar; 1 teaspoon vanilla; 118 milliliters chopped walnuts

Baked Persimmon Indian Pudding might be just the Indian recipe you are searching for. For 58 cents per serving, you get From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

In a blender or food processor, whirl persimmon pulp and baking soda until smooth.

Ingredients you will need

Baking Soda

Persimmon

Equipment you will use

Food Processor

Blender

In a bowl, with a mixer on medium speed, beat sugar, 1/2 cup butter, and molasses until blended.

Ingredients you will need

Molasses

Butter

Sugar

Equipment you will use

Blender

Bowl

Add eggs and vanilla and beat until smooth. In another bowl, mix flour, cornmeal, cinnamon, ginger, and allspice. Stir dry ingredients and persimmon pure into sugar-butter mixture.

Ingredients you will need

Persimmon

Allspice

Cinnamon

Cornmeal

Vanilla

Butter

Ginger

All Purpose Flour

Sugar

Egg

Equipment you will use

Bowl

Add raisins and walnuts and mix until blended.

Ingredients you will need

Raisins

Walnuts

Pour batter into a buttered and floured 7- to 8-cup loaf pan or ring mold (no deeper than 3 in.); cover tightly with foil. Put pan in a larger pan and place in a 300 oven.

Equipment you will use

Loaf Pan

Aluminum Foil

Oven

Add 3/4 inch boiling water to outer pan around loaf pan or 1/2 inch boiling water around ring mold.

Ingredients you will need

Water

Equipment you will use

Loaf Pan

Bake until pudding is firm in center when lightly pressed (lift foil to check), about 2 hours (about 1 1/4 hours in a convection oven). Carefully lift pan from water and let stand 10 minutes, then uncover. Run a knife between pudding and sides of pan to release. Invert onto a plate.

Ingredients you will need

Water

Equipment you will use

Oven

Knife

Aluminum Foil

Frying Pan

Cut warm or cool pudding into slices, transfer to plates, and top with spoonfuls of persimmon-eggnog sauce.

Ingredients you will need

Persimmon

Eggnog

Sauce

Equipment

Ingredients

Servings:

2teaspoons

baking soda 113grams

About 1/2 cup butter or margarine, at room temperature 177milliliters

cornmeal 59milliliters

dark molasses 12servings

Persimmon-eggnog sauce 2larges

eggs 237milliliters

all-purpose flour 237milliliters

soft-ripe Hachiya or Fuyu persimmon pulp (see notes)0teaspoons

ground allspice 1teaspoons

ground cinnamon 1teaspoons

ground ginger 237milliliters

raisins 177milliliters

sugar 1teaspoon

vanilla 118milliliters

chopped walnuts

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Gruener Veltliner, Riesling, and Sparkling rosé are my top picks for Indian. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. One wine you could try is Markus Huber Obere Steigen Gruner Veltliner. It has 4 out of 5 stars and a bottle costs about 19 dollars.