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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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When a group of ladies and I served this cake-like dessert for a church get-together, it was an instant hit. The persimmon flavor is subtle, and the butter sauce adds elegance. Ingredients:
2 tablespoons butter, softened |
1 cup sugar |
1 egg |
1 cup king arthur unbleached all-purpose flour |
2 teaspoons baking soda |
1/2 teaspoon salt |
1/4 teaspoon ground cinnamon |
1/2 cup milk |
1 cup mashed ripe persimmon pulp (about 3 medium) |
butter sauce: |
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 near 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. Yield: 6 servings.
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