PERSIMMON AND BUTTERMILK PUDDING
Provided by Craig Claiborne And Pierre Franey
Categories dessert
Time 50m
Yield Eight or more servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees.
- Put the persimmon puree into a mixing bowl and add the buttermilk. Beat well with a mixer.
- Sift together the sugar, flour, baking powder, baking soda, salt, cinnamon and nutmeg.
- Beat the eggs and add them to the persimmon mixture. Add the sifted dry ingredients and beat with the mixer. Beat in the butter. There should be about six cups.
- Butter a six-cup baking dish and pour the batter into it. Set the baking dish in a larger utensil and pour boiling water into the larger dish.
- Place in the oven and bake 35 to 40 minutes or until the pudding is set and a cake tester inserted in the center comes out clean.
- May be topped with whipped cream.
Nutrition Facts : @context http, Calories 381, UnsaturatedFat 4 grams, Carbohydrate 63 grams, Fat 11 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 6 grams, Sodium 505 milligrams, Sugar 43 grams, TransFat 0 grams
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Chandresh Hajara
hajara_chandresh38@hotmail.comThis pudding is amazing! It's the perfect combination of sweet and tangy. I love the unique flavor of the persimmons. It's a perfect dessert for any occasion.
Asian White
asian.w10@gmail.comI followed the recipe exactly, but my pudding didn't turn out as creamy as I expected. I'm not sure what I did wrong.
Rahil Saad
r.saad@hotmail.comThis pudding is a bit too sweet for my taste. I think I would prefer it with less sugar.
Lisa Smith
l.s71@hotmail.comI'm always looking for new and interesting dessert recipes, and this one definitely fits the bill. The persimmon and buttermilk combination is unexpected but it works really well. I'll definitely be making this again.
Md Neshan Khan
md.n30@hotmail.frI made this pudding for a dinner party and it was a huge hit. Everyone loved the unique flavor and the creamy texture.
Ilyconview
ilyconview83@gmail.comThis pudding is so easy to make and it's absolutely delicious. I love the combination of persimmons and buttermilk. It's a perfect dessert for a weeknight meal.
Asim Shafiq
as64@hotmail.co.ukI'm not a big fan of persimmons, but I actually really enjoyed this pudding. The buttermilk helps to balance out the sweetness of the persimmons.
Avuzwa Sombo
avuzwa33@hotmail.co.ukThis pudding is delicious! I love the unique flavor of the persimmons. It's a perfect dessert for a special occasion.
Michael Hast
michael87@yahoo.comI followed the recipe exactly, but my pudding turned out too thick. I'm not sure what I did wrong.
Max Ruan
maxr@aol.comThis pudding is a bit too tangy for my taste. I think I would prefer it with less buttermilk.
Kyree Smith
s@aol.comI wasn't sure what to expect from this recipe, but I was pleasantly surprised. The pudding is delicious! The persimmons add a subtle sweetness and the buttermilk gives it a tangy flavor. I will definitely be making this again.
Muhmad Yousaf
yousaf-muhmad@yahoo.comThis pudding is so light and fluffy, and the persimmon flavor is amazing. I'll definitely be making this again and again.
Dorothy
dorothy@yahoo.comI love the combination of persimmons and buttermilk in this pudding. It's a unique and refreshing dessert that's perfect for any occasion.
mohamed seid
m.s@yahoo.comThis pudding is a winner! It's easy to make and absolutely delicious. The persimmons give it a beautiful color and a unique flavor. I served it with fresh berries and a dollop of whipped cream, and it was a hit with my family and friends.
Raj Technical143
r_technical14339@gmail.comI was skeptical about trying this recipe, but I'm so glad I did! The persimmon and buttermilk combination is surprisingly delicious. The pudding is light and fluffy, with a subtle sweetness and a hint of tang. I'll definitely be making this again.
Malaika Haas
haas12@yahoo.comThis persimmon and buttermilk pudding is a delightful treat! The persimmons add a unique sweetness and creaminess, while the buttermilk gives it a tangy, refreshing flavor. I topped mine with whipped cream and a sprinkle of cinnamon, and it was the p