How To Make Holiday Persimmon Pudding

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Persimmons are soft, lush, lightly spiced fruits that are in season from October through December. They're perfect in this steamed holiday pudding.

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Start by pureeing the flesh in a mini food processor until smooth.

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Blend the dry ingredients and toss in golden raisins and toasted pecans.

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Beat the eggs until super light and fluffy, then add the sugar in gradually.

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Add persimmon puree, grated carrots and melted butter to the sugar mixture.

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Stir in the dry ingredients and then add the buttermilk to the persimmon batter.

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Transfer the persimmon pudding batter to a prepared mold or cake pan and bake in a water bath.

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Cool the persimmon pudding on a wire rack for 15 minutes before serving. 

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Invert the steamed pudding onto a serving platter.

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Enjoy the holiday persimmon pudding warm.

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Perfect with whipped cream, ice cream or easy lemon sauce. 

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