PUDIM DE CAQUI ( Persimmon Pudding )

Caqui, pronounced as 'KAKI' - the Japanese persimmon is a delicious and delicate fruit. It resembles a tomato and is often mistaken by those who see it for the first time. It has very less calories and is rich in Vitamins A, B1, B2 and E and also Iron and Calcium.

 In Brazil there is a variety called 'Chocolate Caqui' , which is orange in colour on the outside and the pulp is brown. Since Caqui is a seasonal fruit, we can freeze the pureed pulp for later use to make desserts and smoothies. To make it easier I freeze it in zip lock bags containing 1 cup measure in each.

Ingredients:
Caquis / Persimmons -  3  (select ripe ones.. puree - 1 cup)
Butter ........................ 1/2 cup
Baking powder .............. 2 tsps
Cinnamon ................ 1/2 tsp
Raisins .................... 1/2 cup
Walnuts .................. 1/2 cup  (chopped)
Vanilla essence ...... 1 tsp
Sugar ...................... 1 & 1/2 cups ( can use any sugar )
Eggs ...................... 2
Flour ..................... 1 cup
Lemon juice ......... 1 tsp
Brandy .................. 2  tsps ( optional)
Salt ...................... 1/2 tsp
( all the ingredients should be at room temperature)

Method:
1. Peel the caquis and puree the pulp. It should be about 1 cup.

2. Sift the flour, salt, cinnamon and baking soda together.

3. Cream the butter and sugar until fluffy. You can use any sugar.. icing sugar or finely granulated sugar or brown sugar. I have used organic cane sugar.

4. Whisk together eggs, lemon juice, vanilla essence and brandy.

5. Add this to the sugar-butter mix and blend it.

6. Now fold in the sifted flour mix little by little with a spatula, turning in one direction lightly until all the flour is used up.

7. Mix the nuts and raisins.

8. Grease a mould with butter and spoon the mixture into it. Make sure it is filled half or little more because the pudding almost doubles later.

9. Pre-heat the oven. Pour water in a bigger mould and place the mould with the mix in it. Cover it with a foil. Bake this pudding for one and half hours on medium temperature.

Note: It may take a little less time depending on the size of the oven (maybe one hour and 15 minutes) Do not open the foil to check it until at least 45 minutes to one hour.

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