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West Mulberry Street Bed and Breakfast Inn
Fort Collins, Colorado
Steamed Persimmon Pudding
Fill a kettle that is large enough to hold a 2-quart pudding mold or even a bundt pan with enough water to come halfway up the sides of the mold. Let the water come to a boil over medium heat while you are mixing the pudding batter. The mold must have a lid or be snugly covered with foil while steaming (a coffee can and lid works well, or just fit foil tightly over the bundt pan, poking a hole where the tip from the bundt pan is so that steam won't settle in on the batter). Also, there must be a rack on the bottom to allow water to flow and move beneath the mold. Grease the mold!
Put the persimmon puree in a small bowl and stir in the baking soda. Set aside while mixing the other ingredients (the persimmon mixture will become still).
Cream the butter and the sugar. Add the eggs, lemon juice, and rum. Beat well, Add the flour, cinnamon, and salt and stir to blend. Add persimmon mixture. Mix well and add raisins and nuts.
Spoon batter into mold. Cover and steam for 2 hours. Remove from the kettle and let rest for 5 minutes. Turn out onto rack to cool or cool slightly and serve warm with a warm custard sauce. Slice into cake-sized portions and place in a favorite individual serving bowl and ladle the custard sauce over the pudding. Garnish with a crystallized violet and place on a dinner plate prepared with an arrangement of fresh fruits.
Custard Sauce: In a heavy saucepan, mix egg yolks, dash of salt, and sugar. Gradually stir in milk (scalded and slightly cooled). Cook over low heat, stirring constantly until mixture coats a metal spoon. Remove from heat and cool in cool water for 2 minutes and add vanilla. Chill. Makes 2 cups.
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