Persimmon Pudding

Divvy Chef GM/Chef Brock Jenkins, Divvy  Restaurant shares Persimmon pudding and flavored cream sauce  recipes and talks about competing in the Root 53 event. For more details about The Colts Holiday Party Challenge  log on to  www.Root53Foundation.org

The Colts Holiday Party Challenge- 30 min each Chefs must cater the Colts Holiday Party and cook one main and one side.  They must make enough food to feed 12 people.  They will be provided all the main ingredients in advance, and be given 10 Wild Card Ingredients, in which they must use 5 of them.  If you end up using more of them, you will be awarded bonus points during the judging period.  They are allowed to have one Sous Chef to help them.

 

Persimmon Pudding

2 c. persimmon pulp

2 c. sugar

2 c. flour

2 c. milk

2 eggs

1 stick of butter

1 Tbls vanilla

1 tsp baking soda

1 tsp baking powder

pinch of salt

dash of cinnamon

Whipped Cream

1 c. Heavy Cream

2 Tbls Confectioners Sugar

1 Tbls vanilla

1 Tbls Baileys (or other flavor)