Recipe of the Month - Persimmon Pete’s Persimmon Pudding
December 05, 2012 By: Jennifer
By conserving farmland, TLC is ensuring land right here in the Triangle will be available for farming forever, providing fresh local food for generations to come. In that spirit, every month we are offering you a new, tasty dish that is a favorite of a staff member or friend of TLC.
This month’s recipe comes to us from Persimmon Pete via our good friend Ken Moore. This recipe for Persimmon Pete’s Persimmon Pudding was featured in Ken's column in the Carrboro Citizen last fall, and several staff members have been raving about it this fall. If you can get your hands on some persimmons, be sure to try this recipe...if you can resist eating them!
Persimmon Pete’s Persimmon Pudding
Persimmon pudding is good hot or cold, and some like to add vanilla ice cream or whipped cream.
2 cups persimmon pulp (about two dozen persimmons strained through a colander)
1¼ cups sugar
1¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
½ cup melted butter
2½ cups whole milk
2 teaspoons cinnamon
1 teaspoon ginger
½ teaspoon fresh grated nutmeg
Beat all ingredients together well and pour into a 9-by-9-inch well-greased baking dish. Bake at 325 degrees for about an hour or until firm.
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