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Euell Gibbons' Christmas Pudding (Persimmon)

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Christmas Pudding (click here for recipe with metric measurements)

This recipe, was offered by Euell Gibbons in his 1962 book, "Stalking The Wild Asparagus".  This recipe is used by permission.

Ingredients:


2 Cups sugar
1  Cup margarine
2 well-beaten eggs
1 Cup sour cream
2 Cups flour
1 Pint persimmon pulp
(2 Cups)
2 Cups sugar-preserved dried persimmons
1 teaspoon baking soda
1 teaspoon salt

Optional:

1 jigger of Brandy
whipped cream
wine sauce

Cream 2 Cups of sugar with 1 Cup of margarine.  Add the 2 well-beaten eggs and 1 Cup sour cream.  

Sift 2 cups of flour with 1 teaspoon baking soda and 1 teaspoon of salt, then add to the wet mix above.

Add the 1 Pint (2 Cups) of persimmon pulp and mix well.

Carefully fold in 2 cups of the sugar-preserved dried persimmons.

Wring out a pudding cloth in boiling water and spread it in a deep dish.  Turn the batter into the pudding cloth.  Tie up the cloth and suspend it over boiling water in a deep, covered vessel.  Keep it steaming for 4 hours, using boiling water to replenish any lost water in the steaming kettle.

"When you unwrap the cloth you will have a dark-brown cannon ball of luscious pudding, just bursting with nature's own sugarplums.  If you want to be really festive, stick a sprig of holly in the pudding at a jaunty angle, then, just before serving, pour a jigger of brandy over the top, set it afire and carry the pudding blazing to the table.  You can serve it with whipped cream or with a wine sauce if you like, but I want nothing that might mask the delicious flavor that is its very own."

Christmas Pudding (metric measurements)

This recipe, is from Euell Gibbons in his 1962 book, "Stalking The Wild Asparagus".  This recipe is used by permission.

Ingredients:

400 g sugar
227 g margarine
2 well-beaten eggs
240 ml sour cream
240 g flour
1 Pint persimmon pulp 
480 ml sugar-preserved dried persimmons
5 ml baking soda
5 ml salt


Optional:

1 jigger of Brandy
whipped cream
wine sauce

Cream 
400 g of sugar with 227 g of margarine.  Add the 2 well-beaten eggs and 240 ml sour cream.  

Sift 
240 g of flour with 5 ml baking soda and 5 ml of salt, then add to the wet mix above.

Add the 480 ml of persimmon pulp and mix well.

Carefully fold in 
480 ml of the sugar-preserved dried persimmons.

Wring out a pudding cloth in boiling water and spread it in a deep dish.  Turn the batter into the pudding cloth.  Tie up the cloth and suspend it over boiling water in a deep, covered vessel.  Keep it steaming for 4 hours, using boiling water to replenish any lost water in the steaming kettle.

"When you unwrap the cloth you will have a dark-brown cannon ball of luscious pudding, just bursting with nature's own sugarplums.  If you want to be really festive, stick a sprig of holly in the pudding at a jaunty angle, then, just before serving, pour a jigger of brandy over the top, set it afire and carry the pudding blazing to the table.  You can serve it with whipped cream or with a wine sauce if you like, but I want nothing that might mask the delicious flavor that is its very own."


Bibliography:

Gibbons, Euell. 1962. Stalking the Wild Asparagus. pp. 164-169.  $17.50 from Alan C. Hood & Co., Inc. (www.hoodbooks.com), used by permission.