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Size Chart

Measurements are in inches and refer to body size, not garment measurements.

Size 00
Bust 32.5
Waist 25
Hip 35
Size 22
Bust 33.5
Waist 26
Hip 36
Size 44
Bust 34.5
Waist 27
Hip 37
Size 66
Bust 35.5
Waist 28
Hip 38
Size 88
Bust 36.5
Waist 29
Hip 39
Size 1010
Bust 37.5
Waist 30
Hip 40

Measurement Tips

Bust

Bring arms to your sides, place tape measure under your arms
and run it around the fullest part of the bustline.

Waist

Locate the natural crease of your waist by bending to one side. Loop the tape measure around
your natural waistline, keeping one finger between the tape and your body for an easy fit.

Hips

Place feet together, loop the tape measure around the fullest part of your hips,
approximately 7 inches below your waistline.

My Mom's Persimmon Pudding Recipe

I'm attempting one of my mom's classic, decades-old holiday recipes. 
Join me if you're feeling brave!  

 


Serves 8 - 10 People

Equipment & Ingredients
A 1.6 liter steamed pudding mold with lid (like this)
A pot large enough to easily fit the pudding mold inside 
A steamer basket or small round cake rack that will fit inside your large pot 
4 cups Hachiya persimmon pulp from very ripe Hachiya persimmons (approx. 3 persimmons equals 1 cup)
3 teaspoons baking soda
1 stick (8 tablespoons) softened butter and another pat to grease the mold and lid
1 1/2 cups sugar, preferably maple or turbinado sugar
3 eggs
2 tablespoons lemon juice
2 tablespoons vanilla
2 tablespoons bourbon, brandy or amaro
1 cup gluten free flour such as Bob’s Mill or Outrageous Baking, sifted
1/4 teaspoon salt
Dates, walnuts, cinnamon and/or nutmeg can be added as desired.
If using dates, you can use less sugar. 

Directions

1.  Scoop out the persimmon pulp into a medium sized bowl, discarding the seeds and skin.  Puree the pulp with an immersion blender.  Add the baking soda (the persimmon puree should gel).  Set aside.

2.  In a separate large bowl, cream the butter and sugar until well combined and fluffy.  Beat in the eggs, lemon juice, vanilla, liquor and the persimmon puree.  Stir in the sifted flour and salt until it is all very well combined.  If you are using any additional spices, nuts or dates, add those now.

3.  Thoroughly grease the pudding mold and lid with butter.  Pour in the mixture up to a couple inches from the top as the pudding will rise. Secure the lid.

4.  Fill a large pot with about an inch of water.  Place your steamer basket or small round cake rack in the pot with water so that the water comes just up to the bottom of the steamer basket or rack.  Adjust your water level accordingly.  Bring water to a boil.  Carefully place the pudding mold onto the steamer basket or rack.  Place a lid on the pot.  Lower the heat to medium and steam for 2 hours.  Replenish water as needed throughout the steaming so that it is never dry.    

5.  Carefully remove the mold from the pot, remove the lid and let cool. When it is cool enough to touch, invert the pudding onto the plate that you will be serving from.

Serve with whipped cream and enjoy!

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