This dessert is a classic holiday dish in our family. It's similar to a plum pudding and we serve it with whipped cream, though hard sauce or vanilla ice cream is elegant.
|1/2||cup melted butter|
|3/4||teaspoon ground cinnamon|
|1/2||teaspoon ground ginger|
|2||teaspoons baking soda dissolved in 2 tablespoons water|
|4||ounces crystallized ginger, chopped in 1/4" pieces|
|1||cup persimmon pulp - approximately 2 medium 'Hachiya' or 8 to 10 American persimmons- peeled and seeded|
|1||cup all-purpose flour|
|1 1/2||teaspoons lemon juice|
|1/2||cup chopped slivered almonds|
Grease a plum pudding mold (or substitute a 2-pound coffee can and use aluminum foil to cover the can).
Prepare a large stew pot or other container large enough to comfortably fit the pudding mold. (You'll need an inch or two space around the outside of the mold to be able to fit your hands in when lowering the mold into the boiling water). Fill the stew pot with three inches of water and start heating it to simmer.
Mix the ingredients together in the above order. Pour the mixture into the mold and put the cover or aluminum foil on top.
Place the mold in the simmering water. If needed, add boiling water to bring the water level halfway up the mold. Cover the large pan and simmer on low for 2 1/2 hours. Watch to make sure the water level stays up; if needed add more boiling water.
Let pudding stand for an hour or so to cool to lukewarm. Carefully insert a sharp knife down the sides of the mold to slightly loosen the pudding. Place the serving plate on top of the mold and invert the pudding onto the plate. (If the pudding is too cool and will not come out, put the mold back into the hot water for a few minutes and try again). Serve slightly warm or at room temperature.
Serves 6 to 8
Recipe taken from Rosalind Creasy's upcoming Cooking for the Garden (Tuttle Press) cookbook, due out in January 2008.