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Persimmon Pudding

From the book The Taste of Country Cooking by Edna Lewis
Serves 4 to 5

Introduction

Uncultivated persimmons are more delicious after a frost has fallen on them — and the ones around us were at their best just about Christmastime. Uncultivated ones are not as juicy but they are more tasty and darker when frostbitten.

Ingredients

4 oz. suet
cup freshly grated bread crumbs, without the crust
½ cup hot milk
1 packed cup brown sugar
¼ cup flour
3 eggs, separated
¼ tsp. salt
1 tsp. cinnamon
1 tsp. freshly grated nutmeg
½ tsp. mace
4 large cultivated persimmons (triple the number if using wild persimmons)
¼ cup rum
2 tsp. baking powder

Steps

  1. Remove all tissue and skin from the suet and chop it finely with a chopping knife. Remove the crust from enough slices of white bread to make ⅔ cup grated. (Grating bread against the large holes of a box grater makes much lighter crumbs; it is quick and easy, too.) Put the crumbs into a large mixing bowl. Pour the hot milk over the crumbs and leave them to stand a few minutes. Add the chopped suet, mix well, add sugar and flour and stir.
  2. Beat the egg yolks and add them to the suet-crumb mixture; stir well. Add the salt, cinnamon, nutmeg, and mace, stirring after each addition. Cut the persimmons in half, remove the seeds, and scoop out the pulp. You should have about 2½ cups; add it to the suet-crumb mixture. Add the rum and baking powder. Lastly, beat the egg whites until stiff, fold them into the mixture, and spoon the mixture into a pudding mold.
  3. Cover and set the mold into a container of boiling water. Steam for 1½ hours. Remove from burner and leave to cool in mold. Reheat by steaming again on a slow burner for 1 hour. Serve hot with Clear Sauce.

This content is from the book The Taste of Country Cooking by Edna Lewis.

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