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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Persimmon Pudding with Whiskey Sauce Recipe

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This recipe for Persimmon Pudding with Whiskey Sauce is from The Stuckey Family Cookbook (2nd Ed), one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Pudding:
2 c persimmon pulp
2 c sugar (1 c if topping with whiskey sauce and ice cream)
2 c flour
2 eggs
2 tsp baking soda
2 tsp cinnamon
¼ tsp salt
1 stick butter
1 tsp baking powder
1 tsp vanilla
2 c whipping cream
¼ tsp nutmeg
¾ c raisins
Sauce:
1 lb (1 box) light brown sugar
1½ c Jack Daniel's Tennessee Whiskey
Directions:
Directions:
Pudding: Mix together. Pour into baking pan. Bake at 350º for 1 hour. Top with whipping cream or Jack Daniels sauce or ice cream or all of the above.

Sauce: Combine sugar and the Jack Daniel's in a medium saucepan. Bring to a boil over medium-high heat. Stir and simmer until sugar has dissolved and the sauce is smooth. Cool. Pour the sauce into small jars with tight fitting lids. Store in the refrigerator.

Note: You can enrich the sauce by warming the sauce just before serving and adding butter. Add about a tablespoon or two per ½ cup sauce. It will knock your socks off!!
Personal Notes:
Personal Notes:
Correction: That is my dear M-I-L, Terry’s mom. She was only Maxine Nicholson for a few short years, so if you are actually correcting the page, Maxine (Yeager) Winkler would be best. She told me (Cyndy) that she thought my daddy was the nicest man she’d ever met.💕 (She raised a pretty good one, herself. And actually, all by herself, with some help from her mom & dad.)

 

 

 

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