Narsai David Recipe: Persimmon Pudding with Cumberland Rum Butter

(KCBS) - KCBS Food and Wine Editor Narsai David says the persimmons are ripe so it's time to make persimmon pudding. And don't forget the Cumberland Rum Butter!

Preheat oven to 350

1 cup persimmon puree
1/2 cup milk
1 TBS salad oil
1/2 tsp vanilla
1/2 cup nuts
1/2 cup raisins
1 cup sugar
1/2 tsp cinnamon
2 tsp baking soda
1 cup flour

Mix persimmon puree, milk, oil, vanilla, nuts, raisins and sugar. Stir cinnamon and baking soda into flour, then add to mixture and blend in. Scrape into buttered pudding mold. (Or use a buttered 2-3 quart stainless or Pyrex bowl.) Place into a pan with one inch of water and bake for one hour. Serve warm with a dollop of Cumberland Rum Butter.
This recipe yields about 3 ½ cups of batter. It can be divided into 3 - 12oz casseroles. Bake on a sheet pan at 350 for 40-45 minutes, until a toothpick
inserted in the center comes out clean. This does not need placing in a pan of water.
It will also make 12 cupcakes. Bake at 375 for 20-25 minutes.

Cumberland Rum Butter 1/2 cup brown sugar
1/2 cup butter (1 stick)
1 tsp nutmeg
2 TBS dark rum
1 TBS cream sherry

Cream together brown sugar, butter and nutmeg. Slowly add the rum and cream sherry. Whip until very fluffy.

Note: If it starts to separate, keep on whipping with an electric mixer until it fluffs up like a buttercream frosting

Narsai David is the KCBS Food and Wine Editor. He has been a successful restaurateur, chef, TV host, and columnist in the Bay Area spanning four decades.

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