Persimmon Pudding

Name: Persimmon Pudding
Prep time: 1 h 50 min
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 6
Cuisine: Global
Ingredients: 2 teaspoons baking soda; 1 Tbsp butter; 1 egg; 126 milliliters evaporated milk; 125 grams all-purpose flour; 0 teaspoons ground cinnamon; 122 milliliters milk; 1 teaspoons salt; 1 Dash salt; 122 milliliters mashed ripe persimmon pulp (about 3 medium); 200 grams sugar; 2 teaspoons vanilla extract

The recipe Persimmon Pudding can be made in approximately 1 hour and 50 minutes. This recipe serves 6. One portion of this dish contains about 6g of protein, 6g of fat, and a total of 291 calories. If you have flour, sugar, milk, and a few other ingredients on hand, you can make it. Only a few people really liked this dessert. It is a good option if you're following a lacto ovo vegetarian diet. If you like this recipe, you might also like recipes such as Persimmon Fool Pudding from Persimmon overload, Persimmon Pudding, and Persimmon Pudding.

Instructions

In a large bowl, cream butter and sugar until crumbly, about 2 minutes.

Ingredients you will need

Butter

Cream

Sugar

Equipment you will use

Bowl

Add egg; beat well.

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Egg

Combine the flour, baking soda, salt and cinnamon; add to the creamed mixture alternately with milk. Stir in persimmon pulp.

Ingredients you will need

Baking Soda

Persimmon

Cinnamon

All Purpose Flour

Milk

Salt

Pour into six well-greased 8-oz. custard cups or ramekins. Cover tightly with a double layer of foil.

Ingredients you will need

Custard

Equipment you will use

Ramekin

Aluminum Foil

Place on a rack in a deep kettle.

Add 1 in. of boiling water to kettle; cover and boil gently. Replace water as needed. Steam for 1-1/2 hours or until a toothpick inserted near the center comes out clean.

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Water

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Toothpicks

Let stand 10 minutes before removing from custard cups.

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Custard

For butter sauce, in a small saucepan, combine the sugar, evaporated milk, butter and salt. Cook and stir over medium heat for 3-5 minutes or until heated through.

Ingredients you will need

Evaporated Milk

Butter

Sauce

Sugar

Salt

Equipment you will use

Sauce Pan

Remove from the heat; stir in vanilla.

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Vanilla

Drizzle over pudding.

Equipment

Ingredients

Servings:

evaporated milk 125grams

all-purpose flour 0teaspoons

ground cinnamon 122milliliters

milk 1teaspoons

salt 1Dash

salt 122milliliters

mashed ripe persimmon pulp (about 3 medium)200grams

sugar 2teaspoons

vanilla extract

Recommended wine: Cream Sherry, Port Wine, Moscato Dasti

Pudding can be paired with Cream Sherry, Port Wine, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "