Binky’s Persimmon PuddingCourse: Cakes/Cupcakes, Holiday
I grew up on this and we would eat it hot from the oven, saturated with Myer’s dark rum and ignited with hot rum and served with hard sauce. It was always a thrilling dessert. I now make it all the time at Christmas when I can get my hands on persimmons. My kids and I prefer it with no rum, toasted in the oven and served with butter, honey or orange marmalade. It makes a wonderful treat with tea, coffee or hot cocoa.
The only reason making this is hard is because it takes three hours to cook!!! These can me made days ahead and reheated for serving. They also freeze and reheat very well.
2 cups sugar
2 Tablespoons butter, melted
2 cups flour + 2 Tablespoons
1 teaspoon salt
3 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
2 teaspoons ground ginger
2/3 cup evaporated milk
1 1/2 cups persimmon pulp
1 cup raisins
1 cup chopped pecans
3/4 cup Myer’s Dark Rum, optional
- Preheat oven to 350. Grease a melon mold and lib very well with butter, DO NOT USE THE SPRAY. Turn the kettle on filled with water and get a large pan ready for a water bath for the melon mold to bake in.
- Place all ingredients except raisins and pecans in the food processor and mix well. When the ingredients are all combined, stir in the raisins and pecans by hand.
- Pour the batter into the prepared melon mold and fill to about 1/2 inch to the top. Place lid on melon mold and place mold in pan. Pour the hot water around the mold and place in the oven.
- Bake for 3 hours. Carefully remove from oven. carefully remove melon mold from hot bath and allow to sit for 5 minutes. Gently and carefully remove the lid and invert on a wire rack. With a plate underneath, pour slowly so to soak up the rum. Wrap in several pieces of foil and either freeze or refrigerate.
- When ready to serve, reheat in a 300 oven for 20 minutes. Heat 1/2 cup of rum in a pot on the stove. Place the pudding on a flame resistant platter and ignite the rum and pour it on the pudding. Serve with hard sauce or ice cream.
- FOR THOSE WHO DON’T WANT THE RUM: wrap the pudding in foil and keep refrigerated. Slice and toast serve with salted butter and honey or marmalade.