1/3 cup butter
3 each eggs
1 1/2 cup persimmon pulp
3/4 cup honey
1 1/2 cup whole wheat pastry flour
2 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1 pinch of ground cloves
1/3 cup milk
1 salt to taste
1 cup chopped nuts
1 cup raisins
Directions
Cream butter. Add eggs, persimmon pulp and honey. Sift dry
ingredients together and mix in. Stir in milk. Add nuts and raisins
and stir well. Pour into greased 2-quart baking dish or bundt pan.
Bake at 325F for 40-50 minutes until cake tester comes out clean.
Serve warm with whipped cream or brandy sauce.
Brandy Sauce: 2/3 c honey; 1/2 c water; pinch salt; 4 ts corn
starch; 1/4 c water or apple juice; 4 ts butter; 6 tb brandy. Combine
honey, water and salt in small, heavy saucepan. Bring to a boil and
cook 3-4 minutes. Dissolve cornstarch in water, and add slowly to the
honey mixture. Cook over very low heat, stirring constantly until
mixture thickens. (Watch carefully to prevent scorching.) Remove from
heat, add butter, stirring until it is blended into the sauce. Add
the brandy and stir well. Serve over ice cream, pudding, or fruit.
Makes about 1 1/4 cups. Note: This is especially delicious made with
a fruit-flavored brandy.
Typed for you by Loren Martin, Cyberealm BBS and home of Kook-Net
Watertown NY 315-786-1120
Servings: 8 servings
Baked Persimmon Pudding Recipe brought to you by Recipe Ideas
Categories: Dessert
The History of Recipes
Recipes as a concept can be tracked way back into the far past, in truth as far into history as the Egypt of the Pharoahs, and maybe even further. Interesting though that maybe, generally, these early cookbooks were just very simple hieroglyphic or cunieform instructions for food preparation.
In an interesting twist, the most ancient recipe in existence, according to experts in ancient history is a collection of stone tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel exhilarated and blissful. Much later, in Roman times a roman called Apicius assembled a collection of documents which described recipes cooked by wealthy Romans. In his publication, Apicius recounts how the meals were split into appetizers, main course and dessert, a style of dining still practiced today. Aspicius describes how the cooks of Roman times used many herbs and spices, including a few that will be familiar to modern chefs for example bay, rue and parsley. Over the succeeding few hundred years, the upper-class families of Europe tried to serve up the most extravagent banquests, and as a consequence, chefs and their recipes increased in prestige. Even so, it was during the nineteenth century that haute cuisine and recipe collections really came of age. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, devoted their lives to collating, verifying, and publishing recipes of the day. When we get to the twentieth century, cooking books are starting to become popular as a result of more people being able to read, increased leisure time and a general increase in wealth. Like it or not, the introduction of television brings us TV chefs and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the internet revolution, permitting everyone to access massive numbers of recipes just like those on this web site. |
We hope you enjoy this Baked Persimmon Pudding recipe.
