Teresa's Recipes
Persimmon Pudding
This Persimmon Pudding is a delightful winter dessert that hails from the Midwestern United States, particularly Indiana, where persimmons are plentiful. A perfect blend of sweet, ripe persimmons with warm spices, this pudding has a rich, creamy texture that is both comforting and indulgent. It's a hidden gem of American cuisine, typically reserved for the Thanksgiving table, but deserving of much more frequent appearances.
Ingredients
- 1/2 teaspoon Salt
- 1/2 teaspoon, freshly grated Nutmeg
- 1 teaspoon Cinnamon
- 1 teaspoon Baking powder
- 1 1/2 cups All-purpose flour
- 1 1/2 cups Milk
- 1/2 cup, melted Unsalted butter
- 2 large Eggs
- 1 1/2 cups Granulated sugar
- 2 cups, pureed Ripe persimmons
Dietary Notes
- Servings: 12
- Dish Type: Dessert
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Calories: 250
- Fat: 8g
- Carbs: 40g
- Protein: 5g
- Sodium: 200mg
- Sugar: 25g
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.
- In a large bowl, combine the persimmon puree, granulated sugar, eggs, melted unsalted butter, and milk. Whisk together until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, cinnamon, freshly grated nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Avoid overmixing to keep the pudding light and tender.
- Pour the batter into the prepared baking dish, smoothing the top with a spatula.
- Bake for approximately 60 minutes, or until the pudding is set and a toothpick inserted into the center comes out clean.
- Allow the pudding to cool slightly before serving. For a traditional touch, serve with a dollop of whipped cream or a drizzle of heavy cream.
Tips
- For the best flavor, use fully ripe Hachiya persimmons. They should feel very soft, almost liquid, when they are ready to be used.
- If you don't have fresh persimmons, canned persimmon pulp can also be used. Just make sure it's 100% pure with no added sugar.