Persimmon pudding

Name: Persimmon pudding
Yield: Yield: Enough for 24 flat-topped heart-shaped molds, using 2 per serving, approximately 1½ ounces each
Cuisine: American
Ingredients: eggs; sugar; sugar; unsalted butter; all purpose flour; baking powder; ground cinnamon; salt; dates; dried currants; persimmon puree

Preparation info

Yield: Enough for
24
flat-topped heart-shaped molds, using 2 per serving, approximately 1½ ounces each

Difficulty
Medium

Appears in

The Dessert Architect

By Robert Wemischner

Published 2009

About

Ingredients

Oz	Grams	Each	Name of ingredient
2.5	<

Americas
United States
Dessert
Vegetarian

Method

Sift the flour, baking powder, cinnamon, and salt onto a sheet of parchment paper, and set aside.
Soak dates and currants in hot water to cover, 3-4 minutes. Drain and set aside.
Peel and puree the persimmons.
In a small bowl, whisk together the eggs and brown sugar.
In a small heavy saucepan, melt the butter, cooking it until it bro