Ingredients
2 tablespoons butter, softened1 cup sugar1 large egg1 cup all-purpose flour2 teaspoons baking soda1/2 teaspoon salt1/4 teaspoon ground cinnamon1/2 cup whole milk1 cup mashed ripe persimmon pulp (about 3 medium)BUTTER SAUCE:1 cup sugar1/2 cup evaporated milk1 tablespoon butterDash salt1-1/2 teaspoons vanilla extract
Preparation
In a large bowl, cream butter and sugar until crumbly, about 2 minutes. Add egg; beat well. Combine the flour, baking soda, salt and cinnamon; add to the creamed mixture alternately with milk. Stir in persimmon pulp.
Pour into six well-greased 8-oz. custard cups or ramekins. Cover tightly with a double layer of foil. Place on a rack in a deep kettle. Add 1 in. of boiling water to kettle; cover and boil gently. Replace water as needed. Steam for 1-1/2 hours or until a toothpick inserted in the center comes out clean. Let stand 10 minutes before removing from custard cups.
For butter sauce, in a small saucepan, combine the sugar, evaporated milk, butter and salt. Cook and stir over medium heat for 3-5 minutes or until heated through. Remove from the heat; stir in vanilla. Drizzle over pudding.
