Fri12192014

Food & Wine

Persimmon pudding: (from Biscuits, Spoonbread, and Sweet Potato Pie)

•  1/2 cup plus 2 tablespoons butter

•  1 1/2 cups sugar

•  3 eggs

•  2 cups persimmon pulp

•  1 1/4 cups all-purpose flour

•  1/2 teaspoon nutmeg

•  1 teaspoon cinnamon

•  1/2 teaspoon salt

•  3/4 cup milk

•  Zest and juice of 1 orange

•  1/4 cups plus 2-4 tablespoons dark rum

•  2 tablespoons powdered sugar

 

Grease 9x12 inch baking dish. Preheat oven to 325F.

Cream 1/2 cup butter and sugar well. Add eggs, one by one. Stir in persimmon pulp.

Sift flour, spices and salt together. Add to mixture, alternating with milk. Stir in the orange zest and juice and 1/4 cup dark rum. Pour into greased baking dish and bake for approx. 1 hour, until lightly browned and set in middle. Remove from oven to cooling rack. Let settle for approx. 10 minutes.

Blend 2 tablespoons butter, powdered sugar and remaining rum  to taste. Prick top of pudding with fork. Spread rum mixture over warm pudding. This is delicious served warm and cut into small squares.

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