Ingredients
1 cup pureed persimmons (skinned)
2 tsp baking soda
1/2 cup butter, room temperature
1 1/2 cup sugar
2 eggs
1 tbsp lemon juice
1 tbsp rum
1 cup all-purpose flour
1 tsp ground cinnamon
1/2 tsp salt
1 cup chopped walnuts or pecans
1 cup raisins
Directions
FILL KETTLE THAT IS LARGE enough to hold a 2-quart pudding mold with
enough water to come halfway up sides of mold. Place kettle over
medium heat and let water come to boil while you prepare pudding
batter. Mold must have lid or be snugly covered with foil while
steaming (coffee can with plastic lid will work). Place rack or Mason
jar ring on bottom of kettle so that water can circulate under mold
while steaming. Grease the mold. In small bowl, combine persimmon
puree and baking soda. Set aside while mixing other ingredients
(persimmon mixture will become quite stiff). In mixing bowl, cream
butter and sugar. Add eggs, lemon juice and rum and beat well. Add
flour, cinnamon and salt and stir to blend. Add persimmon mixture and
beat until well mixed. Stir in nuts and raisins. Spoon batter into
mold, cover tightly and steam 2 hours. Remove mold from kettle and
set aside 5 minutes. Turn onto rack to cool completely or to cool
just a little and serve warm. ~--
Servings: 6 servings
Persimmon Pudding Recipe brought to you by Recipe Ideas
Categories: Dessert
The History of Recipes
Historians have tracked the existence of recipes back into distant history, in fact as far back as the ancient Egyptians, and possibly even further. In practice though, mostly, these old cook books were just very simple hieroglyphic or cunieform instructions for meal preparation.
Fascinatingly, the most ancient recipe found, according to Professor Solomon Katz, is a series of tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `wonderful`. As our culinary historical trip moves to more modern times we have some interesting books which date from the 1300s : one book called `Forme of Cury`, and another entitled `Curye on Inglish`. Despite their titles, these two books are not about the indian food that we all know today, but instead recipes for the types of food on the menues of the upper classes. In the 15th century, knights returning from the crusades brought us a variety of spices and herbs from the East, including spices such as coriander, parsley, basil and rosemary. The introduction of these new tastes created an increase in publications on food, the majority of which are kept safe in private libraries. Over the next few centuries, the wealthy families of Europe strove to offer the most exotic banquets, and as a result chefs and their collection of recipes were highly sought after. However, it was during the nineteenth century that fine cookery and cookery books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated years of their lives to collating, testing, and publishing recipes to help cooks of their time. By the arrival of the twentieth century, recipe books were greatly in demand mostly due to increased literacy, more spare time and being a little richer. The introduction of television brought us TV chefs and the accompanying recipe books. And that neatly brings us to the present day and the internet revolution, permitting everyone to search through thousands of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Persimmon Pudding recipe.
