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Sweet and sticky persimmon pudding makes for a favorite holiday dessert. Serve it with ice cream!
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
Directions
- Combine all ingredients in a large bowl and mix well. To make persimmon pulp, remove the stems, slice the persimmons in half, and scoop out any seeds. Place the seeded fruit into a blender and puree. Sieve the puree over a bowl and press it though for a smooth consistency. Make sure the skin has been well blended! It's often the best part, but large pieces can be unpleasant. 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. Learn more about persimmons in All About Persimmon: Gather and Enjoy Your Own Divine Fruit. All About Persimmon: Gather and Enjoy Your Own Divine Fruit.
