Persimmon Pudding

Funny thing about Persimmon Pudding:

I hadn’t thought about this dish my whole adult life until this year, and for some reason, it occurred to me that I had not tried to make it! I could only recall having it during a holiday meal once, perhaps, as I was growing up. I wondered why, since what I could remember about it was the cinnamon, nutmeg and other warm flavors. I was reminded of gingerbread but it wasn’t. So, I decided to explore how to make it.

First, I learned that the fruit needs to be a ripe, custard-like consistency to cook with because it is high in tannin and is unpalatable when it isn’t quite ripe. I’ve tasted one that wasn’t quite ripe and, correct to the warning, it is a mouth-drying experience. So, I bought four Hachiya persimmons from the store and let them ripen until they became bright orange and very soft. I cut around the blossom top and simply scooped the pulp out, taking care not to get any skin in with the pulp. It does scoop out as a custard-like, kind of slimy consistency.

Then, I did the following recipe and it was delightful! I wondered why I didn’t try making this before! It really isn’t difficult at all!

You Will Need….

1 cup of very ripe pulp from Hachiya persimmons (about 3-4 fruit)
3/4 cup of sugar
3 eggs, beaten
1 cup flour
1 teaspoon baking powder
1/2 teaspoon of salt
1/2 teaspoon of Nutmeg
1/2 teaspoon of cinnamon
1/4 teaspoon of ginger
1/4 teaspoon of clove
1 cup of milk
1/4 cup (1/2 stick) of butter, melted…

Puttin’ It Together….

* Preheat the oven to 325 degrees, F.

1. Combine the persimmon pulp and sugar together.
2. Beat in eggs.
3. Mix in the milk.
4. Add the melted butter.
5. Sift together the flour, baking powder, salt and spices.
6. Mix into the persimmon mixture.
7. Pour mixture into a well-greased 9X9 baking dish.
8. Bake for about 1 hour or until a toothpick comes out clean when it is inserted in the middle.

Serve with whipped cream atop!

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