Persimmon Pudding Recipe
For a sweetened comfort dessert, dive into a dish of persimmon pudding.
Sweet and sticky persimmon pudding makes for a favorite holiday dessert. Serve it with ice cream!
Photo by Getty Images/sf_foodphoto
You can eat this pudding hot with the addition of whipped cream, or cool, accompanied by ice cream or yogurt. Crack the nuts and add the nutmeats, chopped fine, or position larger pieces on top of the puddings.
Ingredients:
- 1 cup persimmon pulp
- 2 tablespoons cream
- 1 egg
- 1 cup flour
- 2/3 cup sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon nutmeg
- 6 walnuts or butternuts
Instructions:
- Combine all ingredients in a large bowl and mix well.
- Bake at 350 degrees Fahrenheit for 45 minutes in individual, serving-sized bowls placed in a water bath.
- If baked without the water bath, the puddings will have a richer brown color and come out with a more gooey and chewy (but totally acceptable!) texture.
Excerpted with permission from Pomona’s Lost Children: A Book of Uncommon Antique Fruits by Jay T. Stratton, published by Chautauqua Gorge Press, 2017.
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