Name: Persimmon Pudding
Yield: Serves 8
Ingredients: 1 cup sugar; 2 cups persimmon purée, strained (2 or 3 whole persimmons); 3 large eggs; ½ teaspoon ground ginger; ½ teaspoon ground cinnamon; ½ teaspoon ground allspice; Pinch ground cloves; ½ teaspoon salt; 2 cups half and half; 4 ounces (1 stick) sweet butter, melted; 1½ cups flour; 1 teaspoon baking soda; 1 teaspoon baking powder

Preparation info

Serves
8

Difficulty
Medium

Appears in

Stars Desserts

By Emily Luchetti

Published 1993

About

A real fall dessert. Serve this with Chantilly Cream and a sprinkle of cinnamon. To ripen persimmons, put them in the freezer overnight, and thaw them; they will be ready to use.

Ingredients

3 large eggs
1 cup sugar
4 ounces (1 <

Method

Preheat the oven to 350 degrees.

Butter the pan.

Put the eggs and sugar in the bowl of an electric mixer. Using the paddle attachment, beat them on medium speed until well combined. Add the melted butter.

Sift together the flour, baking soda, baking powder, ging