I became a fan of traditional puddings after receiving an antique ceramic pudding steamer as a present. I’ve made quite a few and persimmon pudding is hands down my favorite. And you don’t need a special steamer to make it. I usually make it in a bundt pan but any 2 qt baking dish will work. The color of the pudding starts to change by the second or third day as the persimmon oxidizes, and not for the better. It still tastes the same but if appearance affects your appetite, eat it all the first day.
- 3 - 4 Ripe Hachiya persimmons stemmed, seeded and pureed. If the persimmons are not quite ripe you can freeze them overnight and then thaw before using. This will soften the persimmons completely. You should have 2 cups of puree.
- 3 eggs
- 2 c. sugar. use packed brown sugar, granulated sugar or any combination of both
- 4 oz. (1 stick) unsalted butter, melted and cooled to just warm
- 1/2 tsp. salt
- 2 c. buttermilk
- 1 1/2 c. unbleached flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. cinnamon, 1/2 tsp. ginger, 1/4 tsp. allspice, 1/4 tsp. nutmeg
1Preheat the oven to 350 degrees F
Butter a 2qt pudding mold or ovenproof ceramic dish
2With the paddle attachment of a stand mixer beat the eggs and sugar until well combined, about 1 minute.
Add the cooled, melted butter and salt and mix 30 seconds.
Note: You can also whisk together by hand in a large bowl.
3In a medium bowl sift together the flour, baking powder, baking soda, and spices.
Add to the egg and sugar mixture and stir until just combined.
4Slowly add the buttermilk, stirring until combined.
Stir in the persimmon puree.
Pour into prepared pan.
5Bake until a skewer inserted in center comes out clean, about 50-60 minutes.
The pudding will fall as it cools. Serve warm with Chantilly or Cinnamon/Ginger whipped cream
Member recipes are not tested by the Chowhound editorial team .
© Red Ventures. All Rights Reserved