Persimmon Pudding

Name: Persimmon Pudding
Ingredients: 2 tablespoons butter, softened; 1 cup sugar; 1 large egg; 1 cup all-purpose flour; 2 teaspoons baking soda; 1/2 teaspoon salt; 1/4 teaspoon ground cinnamon; 1/2 cup whole milk; 1 cup mashed ripe persimmon pulp (about 3 medium); 1 cup sugar; 1/2 cup evaporated milk; 1 tablespoon butter; Dash salt; 1-1/2 teaspoons vanilla extract

14 ingredients

3 steps

Ingredients

2 tablespoons butter, softened
1 cup sugar
1 large egg
1 cup all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 cup whole milk
1 cup mashed ripe persimmon pulp (about 3 medium)
1 cup sugar
1/2 cup evaporated milk
1 tablespoon butter
Dash salt
1-1/2 teaspoons vanilla extract

Directions

1

In a large bowl, cream butter and sugar until crumbly, about 2 minutes. Add egg; beat well. Combine the flour, baking soda, salt and cinnamon; add to the creamed mixture alternately with milk. Stir in persimmon pulp.
2

Pour into six well-greased 8-oz. custard cups or ramekins. Cover tightly with a double layer of 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 in the center comes out clean. Let stand 10 minutes before removing from custard cups.
3

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. Remove from the heat; stir in vanilla. Drizzle over pudding.