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Recipe for "persim-pudding"

NAME

     PERSIM-PUDDING - Holiday persimmon pudding with walnuts
     This is a simple steamed pudding gotten from Sunset Magazine
     many  years  ago.  It has become a holiday tradition with my
     family.

INGREDIENTS (Serves 6-10)

     300 g     persimmon pulp, pureed (about 2 large persimmons)
     125 ml    milk
     25 g      butter, melted
     10 ml     vanilla extract
     200 g     regular all-purpose flour
     200 g     sugar
     7.5 ml    baking soda
     5 ml      salt
     2.5 ml    cinnamon
     150 g     golden raisins
     60 g      chopped walnuts

PROCEDURE

          (1)  Blend together the persimmon pulp,  milk,  butter,
               and vanilla.
          (2)  Sift flour, measure, and sift  again  with  sugar,
               soda, salt, cinnamon.
          (3)  Combine  the  liquid  ingredients  with  the   dry
               ingredients, and stir in the raisins and nuts.
          (4)  Pour into a well-buttered  1.5-liter  mold.  Cover
               tightly with a buttered lid.
          (5)  Place the mold in a deep  pan,  using  a  rack  or
               inverted  perforated foil pan to keep the mold out
               of the water.  Pour boiling water  into  the  deep
               pan just up to, but not touching, the mold.
          (6)  Cover tightly and keep the  water  simmering;  add
               boiling water as necessary.  Steam the pudding for
               1 hour 45 minutes to 2 hours, depending  upon  the
               size  and  shape  of the mold. The pudding is done
               when a toothpick comes out clean.
          (7)  Cool about  10  minutes  before  unmolding.  Serve
               warm, with hard sauce.

RATING

     Difficulty: easy.  Time: 10  minutes  preparation,  2  hours
     steaming.  Precision: approximate measurement OK.

CONTRIBUTOR

     Marianne Evans
     Tektronix, Wilsonville, Oregon, USA
     marianne@tekecs.GWD.TEK.COM