Indiana Persimmon Pudding
|Butter||3 Tablespoon, 1 tablespoon softened and 2 tablespoon melted and cooled|
|Unsifted flour||1 Cup (16 tbs)|
|Baking soda||1 Teaspoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Ground ginger||1⁄2 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon (Preferably Freshly Grated)|
|Ripe persimmons||1 Pound (About 2 Dozens, Wild Type)|
|Sugar||1 Cup (16 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Vanilla extract||1 Teaspoon|
|Seedless raisins||1⁄2 Cup (8 tbs)|
|Heavy cream||1⁄2 Cup (8 tbs), chilled and whipped|
Preheat the oven to 350°.
With a pastry brush, spread the tablespoon of softened butter evenly over the bottom and sides of a 1-quart souffle dish.
Combine the flour, soda, cinnamon, ginger and nutmeg, and sift them together onto a plate or a sheet of wax paper.
Wash the persimmons gently under cold running water and pat them dry with paper towels.
With a small sharp knife, cut the persimmons into quarters and pick out the seeds.
Puree the fruit through a food mill set over a deep bowl, or rub through a coarse sieve with the back of a spoon.
You will need about 1 cup of pureed persimmons.
Add the sugar to the puree and mix well with a wooden spoon.
Stir in about 1/2 cup of the flour mixture and, when it is thoroughly incorpo-rated add 1/4 cup of the milk.
Stir in the remaining 1/2 cup of flour mix-ture and then the rest of the milk, beating well after each addition.
Add the 2 tablespoons of melted, cooled butter, the vanilla and raisins.
Pour the batter into the buttered souffle dish, spreading it evenly with a rubber spatula.
Bake in the middle of the oven for 50 to 60 minutes, or until the pudding begins to shrink away from the sides of the dish and a cake tester or toothpick inserted in the center comes out clean.
Serve the persimmon pudding at once, directly from the baking dish.
Spoon the whipped cream into a serving bowl and present it separately.