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Elaine's Persimmon Pudding with Rum Sauce

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The following recipe was sent in by Elaine from Yoga Inversions.

Elaine's Persimmon Pudding with Rum Sauce (click here for recipe with metric measurements)

1 1/2 Cups granulated white sugar
1 1/4 teaspoon ground cinnamon
2 Cups all-purpose flour
1 teaspoon pure vanilla extract
1 teaspoon baking powder
pinch salt
2 Cups persimmon pulp
2 eggs
1 Cup buttermilk
4 Tablespoons (1/4 stick) unsalted butter, melted

Use an electric mixer to blend everything together...

Beats eggs until they become light & fluffy. Add the persimmon pulp & buttermilk and mix until well blended. Add sugar & rest of the "dry" ingredients and mix well. Add melted butter & vanilla last and mix well. Pour into a greased casserole dish (I use a corning ware 3 quart dish without the glass lid).

Bake in the center of a preheated 325 degree F. oven in a boiling water bath for about 1 hour (until set). (Set persimmon pudding casserole dish inside a larger pan & pour near boiling water up to half level, or more. Baking in the hot water bath is KEY for me obtaining a really moist & fluffy consistency. You can also bake in the oven without the hot water bath, but consistency will be a lot more dense & not much like pudding consistency.

Rum Sauce recipe (this recipe was in the October 1987 issue of Early American Life magazine):

1/2 cup butter, melted
1/2 cup confectioner's sugar
1/2 cup heavy whipping cream
1 teaspoon vanilla
1-3 Tablespoons Rum or to taste (Bacqardi or cheap brand is fine)

Combine the first three ingredients in small saucepan. Bring the mix just to a light boil over medium-high heat. Remove from heat, stir in vanilla & rum.
Serve hot over warm persimmon pudding.

Elaine's Persimmon Pudding with Rum Sauce (metric measurements)

300 g granulated white sugar
6.25 mL ground cinnamon
240 g all-purpose flour
5 mL pure vanilla extract
5 mL baking powder
pinch salt
480 mL persimmon pulp
2 eggs
240 mL buttermilk
113 g unsalted butter, melted

Use an electric mixer to blend everything together...

Beats eggs until they become light & fluffy. Add the persimmon pulp & buttermilk and mix until well blended. Add sugar & rest of the "dry" ingredients and mix well. Add melted butter & vanilla last and mix well. Pour into a greased casserole dish (I use a corning ware 3 liter dish without the glass lid).

Bake in the center of a preheated 325 degree F. oven in a boiling water bath for about 1 hour (until set). (Set persimmon pudding casserole dish inside a larger pan & pour near boiling water up to half level, or more. Baking in the hot water bath is KEY for me obtaining a really moist & fluffy consistency. You can also bake in the oven without the hot water bath, but consistency will be a lot more dense & not much like pudding consistency.

Rum Sauce recipe (this recipe was in the October 1987 issue of Early American Life magazine):

120 g butter, melted
50 g confectioner's sugar
120 mL heavy whipping cream
5 mL vanilla
15-45 mL Rum or to taste (Bacqardi or cheap brand is fine)

Combine the first three ingredients in small saucepan. Bring the mix just to a light boil over medium-high heat. Remove from heat, stir in vanilla & rum.
Serve hot over warm persimmon pudding.