Persimmon Pudding

Total Time: 2 hrs Preparation Time: 1 hr 20 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1/3 cup flour
• 1 tablespoon flour
• 1/2 cup sugar
• 1/2 teaspoon cinnamon
• 1/8 teaspoon salt
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 cup frozen persimmon pulp, thawed (persimmon pulp can also be found canned in most grocery stores in the baking areas.)
• 1 large egg
• 2 large egg yolks
• 1/2 cup heavy cream
• 1/3 cup milk
• 1/2 cup chopped pecans

Recipe

• 1 put a rack in the center of the oven; preheat the oven to 275 degrees.
• 2 grease four 6-ounce-capacity individual souffle dishes.
• 3 set them aside with a shallow baking pan large enough to hold them.
• 4 bring a kettle of water to boil.
• 5 put the flour, sugar, cinnamon, salt, baking soda, and baking powder in a large bowl.
• 6 stir well.
• 7 put the persimmon pulp, egg, egg yolks, cream and milk in a 1-qt bowl.
• 8 whisk until smooth and flowing.
• 9 add the dry ingredients and stir until smooth.
• 10 divide the mixture among the prepared dishes.
• 11 top with the pecans, dividing them equally.
• 12 place the dishes in the baking pan.
• 13 balance the pan on the edge of the oven rack and carefully pour the boiling water into the pan to reach halfway up the sides of the dishes.
• 14 gently slide the pan into the center of the oven.
• 15 bake until the pudding has risen and cracked slightly on the surface, about 40 minutes.
• 16 a toothpick inserted in the center will come out moist but not wet.
• 17 the pudding should not be firm.
• 18 use a spatula to transfer the dishes from the water to a wire rack for at least an hour before serving.
• 19 slightly sweetened cinnamon-flavored whipped cream or vanilla ice cream, for serving.