“If you’ve been searching for a great persimmon pudding, search no more- this one is the best” – The Fanny Farmer Cookbook
- 1 cup pureed persimmons (about 3, with skins removed)
- 2 tsp baking soda
- 1/2 cup unsalted butter
- 1 1/2 cups sugar
- 2 eggs
- 1 TBSP lemon juice
- 2 TBSP rum
- 1 cup all-purpose flour
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 cup chopped pecans
- 1 cup raisins
Butter a 2-quart pudding mold thoroughly. Fill a stock pot with water, to reach halfway up the sides of the pudding mold and put a layer of Mason jar rings on the bottom. Let the water come to a simmer while assembling the pudding.
Combine the persimmon puree and baking soda in a small bowl and set aside. It will get quite stiff.
Cream the butter and sugar, add the eggs, lemon juice, and rum and beat well. Add flour, cinnamon and salt and stir to blend. Beat in the persimmon mixture until well-mixed. Stir in the nuts and raisins. Spoon batter into the mold, cover with lid, and steam for 2 hours in simmering water.
Remove from pot, let rest for 5 minutes, turn onto serving plate. Serve warm with practically unsweetened whipped cream. (Tentacles optional)