Date: Mon, 30 Oct 1995 15:17:13 -0500 (EST)
From: Angela Fox (bford12@indiana.edu)
I have been dying to post this for a few weeks now. This is persimmon
time around here in Hoosier country! I am wondering what other parts of
the country persimmons are popular in. I know persimmons only grow in
this and the north east part of the United States - or at least
successfully!
I have studied many persimmon pudding recipes and came up with my own
that was great on the first attempt.
In case you are wondering, persimmons grow on tall slender trees and
ripen
in the fall. They are about the size and shape of a small plum and
similar in appearance
except for their color which is close to the color of cinammon. They can
not be picked but must be processed only after they fully ripen and fall
to the ground on their own. They have a very distinct wonderful flavor
and make great desserts! More info to come in my next post!
Persimmon Pudding
2 cups persimmon pulp (I purchase pulp from Dillman Farms - see note)
1 1/2 C. sugar (I used fructose)
3 egg whites beaten lightly
1 3/4 C unbleached white flour
2 t. baking powder
1/8 t. salt
2 t. vanilla
2 cups of some type of milk (original called for 1 cup half and half and
1 cup milk - I used a 12 ounce can of evaporated skimmed milk and 1/2 cup
of non-fat rice milk)
1 t. baking soda
2 t. cinnamon
1 t. ginger
1/2 t. nutmeg
1/8 t. cloves (original called for 1 t. - optional - YIKES)
Preheat the oven to 325 degrees. Mix sugar, pulp, egg whites, vanilla,
and milk. In another bowl combine the rest of the ingredients. Blend
the two mixtures. Pour into a 9X13 pan than has been sprayed with Pam or
something similar. Bake for 60 minutes or until set and a toothpick
inserted comes out clean. Let cool completely. Traditionally this is
served with Cool Whip. I bought Cool Whip Light to have on hand at our
house just in case we need a dab! This pudding is so good and moist - I
can't believe it ever would need the butter. I can't tell the
difference without it! Some recipes
I read called for from 2 T - to 1/3 cup butter for the above size recipe.
kwovolacto ovolacto