2 cups (approximately 4 Hachiya persimmons) fresh persimmon pulp, using very ripe persimmons, peeled and seeded with stems removed
1 1/4 cups granulated sugar
1 1/2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 cup (1 stick/4 oz./113g) unsalted butter, melted
2 1/2 cups whole milk
2 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. ground nutmeg
1 cup raisins or chopped nuts, (optional)
Whipped cream or vanilla ice cream
Preheat oven to 325°F/160°C. Grease two 8 x 8-inch square baking pans, or one 9 x 13-inch retangular baking pan.
Pour the 2 cups persimmon pulp into a large mixing bowl, add remaining ingredients except for raisins or nuts (if using); beat well by hand or with an electric mixer. Stir in raisins or nuts (optional). Pour mixture into prepared pan(s). Bake in preheated oven until firm, about 1 hour. Cool in baking pan (s) on wire rack. Serve warm or at room temperature. If desired, serve with whipped cream or ice cream.
Makes 2 (8 x 8-inch) puddings or one (9 x 13-inch) pudding. Makes approximately 9 servings for each 8 x 8-inch pudding, and 12-16 servings for a 9 x 13-inch pudding.
To Make Pudding in Pudding Mold(s):
Preheat oven to 350°F/180°C. Generously butter one or two (2-quart) steamed pudding molds and their lids.
Pour the pudding batter into prepared mold(s); cover with well-buttered waxed paper, overlapping the rim(s) slightly, and then set the cover(s) over the mold. Place the mold(s) in a larger baking pan in the oven. Pour boiling water into the pan to reach one-third up the sides of the mold(s). Bake until the pudding(s) is set and a skewer inserted into the center comes out clean, 2 1/2 to 3 hours; check periodically and add boiling water as needed to maintain its original level. Remove the mold(s) from the baking pan and let stand, covered, for 10 minutes. To serve, remove the cover, invert the pudding(s) onto a serving plate and lift off the mold.
Submitted By: Linda Ritter
Date: February 21, 2003