Flaming Persimmon Pudding
Yield: 6-8 servings

Wow your family and friends with a show of pyro-technics at your holiday party this year! Okay... It's just a little flaming rum. This cake is mildly sweet and has a light and delicate flavor. For a nostalgic English pudding, it can be steamed over the stove in a traditional pudding mold (see directions below).

3/4 cup whole wheat pastry flour
1/4 cup ground flaxseeds
1 cup unrefined sugar
1 teaspoon cinnamon
2 teaspoons baking soda
1/4 teaspoon salt
1 cup chopped walnuts or pecans
1 cup ripe mashed persimmon pulp
1/2 cup cow's milk, almond milk or soy milk
2/4 teaspoon vanilla extract
1/4 teaspoon almond extract
1 tablespoon vegetable oil

1/4 cup rum or brandy

See below for baking preferences.

Combine the dry ingredients in a large bowl. Combine the reamining ingredients (except the rum) in a separate bowl. Pour the wet ingredients over the dry and blend until incorporated. See baking preferences, below.

To bake in an oven: Preheat the oven to 350 degrees. Grease the bottom and sides of a 6-8 ring mold (bundt pan). Por the batter into the pan and bake 35 minutes, until a toothpick inserted into the center of the cake comes out clean. Let stand 15 minutes before inverting onto a platter or cake plate.

To steam: Grease the bottom and sides of a traditional pudding mold. Pour the batter into the mold and close the lid tightly. Bring 1-2 inches of water to a boil in a large soup pot fitted with a metal steaming insert at the bottom of the pan. Carefully place the mold onto the steamer and cover the pot. Reduce the heat to medium and allow the cake to steam for 60 minutes.

Ignition: Heat the rum in a small saucepan over low heat. Ignite the liquor and carefully pour it over the pudding.

©2007 Copyright Alison Anton - All rights reserved.