Persimmon pudding from The Martha Stewart Cookbook: Collected Recipes for Every Day by Martha Stewart and Roy Finamore

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Sour lemon sauce

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on February 20, 2019

    I made 1/2 recipe in a 1 quart pudding mold. The steaming time seemed quite long, but it did take nearly the whole time to cook through. The pudding shrank upon cooling and became fairly dense, but still soft and very moist. The flavor was good with a pleasant amount of spice and sweetness. The sour lemon sauce complemented it well.

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