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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
2 eggs |
1 cup persimmon pulp |
1 cup sugar |
1 cup all-purpose flour |
1 teaspoon ground cinnamon |
1 teaspoon ground nutmeg |
pinch of salt |
1 teaspoon baking soda |
1/4 cup buttermilk |
1 teaspoon vanilla extract |
1 cup chopped pecans |
hard sauce |
Directions:
1. Beat eggs until light and frothy in a large mixing bowl. Add persimmon and sugar, beating well. Combine flour, cinnamon, nutmeg, and salt; stir well. Add to egg mixture, beating well. Dissolve soda in buttermilk; add to pudding mixture. Stir in vanilla and pecans.
2. Pour batter into a wellgreased 1 1/2-quart pudding mold, and cover tightly with lid. Place mold on rack in a large kettle; add boiling water, filling kettle half full. Bring to a boil. Reduce heat; cover and simmer 2 hours.
3. Remove mold from kettle; remove lid from mold to allow steam to escape. Cool 10 minutes. Loosen pudding from sides of mold, and invert onto a serving dish. Serve warm with hard sauce.
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