Adriene Crimson

I had a wonderful Solstice morning with my sweet, wonderful friend Anna. After she facilitated the most amazing NSA (chiropractic) entrainment I’ve had in a LOONG time, we were having tea and I noticed a persimmon in her fruit bowl that needed to be used so I did a little interwebs sleuthing and discovered a website called PersimmonPudding.com and we tried this recipe.
Here’s how we altered it because we didn’t want to go to the store for anything – all of these ingredients were there in her kitchen already…
1/2 c persimmon
1/2 c medjool dates (appx 10)
1 egg
1/4 c melted butter
1/4 c brewed ruby red chai
1/2 t vanilla
1/4 t salt
1/2 c buckwheat pancake mix
1/4 t pumpkin pie spice

Purée dates in a food processor, after cutting them into pieces crossways, until they form a ball & remove.
Purée persimmons until liquified. Add dates back in and purée until consistent.
Scrape into mixing bowl & whisk in egg, melted butter, chai, vanilla & salt.
In separate bowl, sift pancake mix with pumpkin pie spice and then whisk into wet ingredients.
Scrape into buttered bowl that’s warming in its water bath.
We steamed it in a bowl inside this steamer. We filled the water up as high as the recipe recommends (2/3 of the way up the side of the bowl) and let it boil until the top cracked & a fork came out clean – appx 30 min.

This is what it looked like after we ate half of it…

It was delicious and super filling. This size recipe could be four servings with or without cream.
Happy Winter Baking!