I’ve been evolving this recipe from one I inherited from my great grandma.
Wet ingredients – Mix in one large bowl
- 1.5 cups soft persimmon
- 2 eggs
- 1/2 cup eggnog
- 1 tsp pure vanilla extract
- 1/4 stick unsalted butter, melted
Dry ingredients – Mix in a separate large bowl
- 1/2 cups Flour
- 1/4 cups White sugar
- 1/4 cups Brown sugar
- 1 tsp. Cinnamon
- 1/2 tsp. Meg of Nut
- 1/4 tsp. Clove
- 1/2 tsp Baking powder
- 1/2 tsp Baking soda
Pour the wet ingredients on top of the dry ingredients.
Using a spatula, slowly and gently mix them together.
Don’t over mix.
Butter or oil 2 dishes
(I use coconut oil)
Pour into a 8.5 x 6.5 x 3 pyrex baking dish.
Put this dish in a water bath (put it in a larger dish or pan with water in it).
Cook for 1 hour at 350
I begin making this right after getting the pudding in the oven so I have time to go slow and make sure all the brown sugar becomes suspended in solution (dissolved).
- 1/4 cup melted butter
- 1/4 cup Rum
- 1/4 cup brown sugar
- 1 tsp vanilla
Heat in a sauce pan until it briefly comes to a very gently simmer.
Pour it on the pudding.
– WARNING –
– DANGEROUS INSTRUCTIONS AHEAD –
The Pyro Sauce
(yes, two sauces)
- 1 shot of Bacardi 151 – cap the bottle when done.
- heat in small sauce pan to 130°
If you don’t have Bacardi 151 (80 proof) you can heat up regular run, but be careful. I don’t recommend heating it in a sauce pan on an open flame unless you really know what you’re doing. Is your fire extinguisher is nearby?
Use the normal kind of caution you would use when lighting things on fire… in your house.
The time has come!
Pour pyro sauce on the pudding.
Turn off the lights.
Light on fire!
Enjoy!!!! : )’