Boozy Persimmon Pudding
- 6 to 7 very ripe Hachiya persimmons
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon ground nutmeg
- 1/2 teaspoon fine salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon orange zest
- 1 cup whole milk
- 1 cup packed light brown sugar
- 3 large eggs
- 8 tablespoons unsalted butter (1 stick), melted, plus more for coating the dish
- 1/4 cup brandy
- Produce
- Hachiya persimmons, very ripe (6)
- Orange, zest (1/2 teaspoon)
- Cooking & Baking
- All-purpose flour (1 3/4 cups)
- Baking powder (1 1/2 teaspoons)
- Baking soda (1/2 teaspoon)
- Brown sugar, packed light (1 cup)
- Cinnamon, ground (1/2 teaspoon)
- Nutmeg, ground (1 teaspoon)
- Salt, fine (1/2 teaspoon)
- Dairy
- 8 tablespoons unsalted butter, unsalted (1 stick)
- Whole milk (1 cup)
- Refrigerated
- Eggs, large (3)
- Beer, Wine & Liquor
- Brandy (1/4 cup)
Preparation
Read recipe preparation on chow.com
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Recipe Stats
Published November 19, 2012 (3 months ago).
40 people saved this recipe.
