PERSIMMON PUDDING
Wild persimmons start to blush along the country roads of Indiana in late September, stealing the colors of sunset and weighing down their trees like Christmas balls. They are native to the landscape, unlike the Chinese and Japanese varieties cultivated in California and found in grocery stores. Foraging carries on through November, when the fruit claims a place at the Hoosier Thanksgiving table in the form of a dark gold pudding, distant kin to the sweet persimmon bread offered to early colonials by the Cherokee. This recipe comes from Alverta S. Hart of Mitchell, Ind. This fall, the town hosted its annual Persimmon Festival and as always, the most suspenseful event was the persimmon pudding contest. Ms. Hart submitted her first pudding in 1962 as an 18-year-old bride, and re-entered every year for nearly four decades until she became a judge, then chairwoman of the event, winning on and off and collecting every color of ribbon along the way.
Provided by Ligaya Mishan
Categories snack, custards and puddings, side dish
Time 1h40m
Yield 10 servings
Number Of Ingredients 12
Steps:
- Heat oven to 325 degrees and butter a 2-quart baking dish. Purée persimmons in a food processor or blender until smooth. Strain pulp through a fine mesh strainer into a bowl, using the back of a spoon or a spatula to push purée through. Measure out 2 cups of pulp (discard remaining pulp).
- Combine eggs, sugar and persimmon pulp in a large bowl and beat with an electric mixer on medium speed until well mixed. Stir baking soda into buttermilk, then add to persimmon mixture and beat to combine.
- In a separate bowl, sift together flour and baking powder. Beat flour mixture into persimmon mixture in 3 batches, alternating with the cream, beginning and ending with the flour.
- Stir in melted butter, salt, vanilla and cinnamon. Transfer batter to prepared dish and bake until pudding is set, 1 hour to 1 hour 15 minutes.
Nutrition Facts : @context http, Calories 478, UnsaturatedFat 5 grams, Carbohydrate 85 grams, Fat 15 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 9 grams, Sodium 443 milligrams, Sugar 42 grams, TransFat 0 grams
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bimal Don
[email protected]I'm so glad I tried this recipe. It's a new favorite!
kuya J tv
[email protected]This pudding is a great way to use up leftover persimmons.
Rishi Raut
[email protected]I highly recommend this persimmon pudding. It's a delicious and easy-to-make dessert that's perfect for any occasion.
Dakari Cronin
[email protected]This is a delicious and unique pudding that's perfect for a special occasion.
unicorn_2008 santana
[email protected]I love the way the spices complement the sweetness of the persimmons in this pudding.
SRRipa Roy
[email protected]This pudding is so easy to make and it's always a crowd-pleaser.
MIC Flash YT
[email protected]I've made this pudding several times and it's always a hit. It's a great way to use up ripe persimmons.
Ndashe Chanda
[email protected]This is a great recipe for a fall dessert. The persimmons give it a unique and delicious flavor.
EBAN Tilahun
[email protected]I made this pudding for Thanksgiving and it was a huge hit. Everyone loved it!
Alli Hassan
[email protected]This pudding is so moist and flavorful. I love the addition of the persimmons.
Aziz jan
[email protected]I'm not a big fan of persimmons, but this pudding was actually really good. The spices really balance out the sweetness of the persimmons.
Daniel Reyes Morales
[email protected]This is one of my favorite persimmon recipes. It's so easy to make and always turns out delicious.
Xtylish Boy
[email protected]I love the combination of persimmons and spices in this pudding. It's a perfect fall dessert.
SKELLY BROWN1
[email protected]This is a great recipe for using up ripe persimmons. The pudding is moist and flavorful, and it's a nice change from the usual apple or pumpkin pie.
Md Anwarul Islam
[email protected]I made this pudding for a dinner party and it was a huge success. Everyone loved it! The persimmons gave it a really unique and delicious flavor.
Asoid Asoid
[email protected]This pudding was surprisingly good! I wasn't sure what to expect, but the flavors and textures all came together perfectly. I'll definitely be making this again.
Nabil Hadi
[email protected]I've never cooked with persimmons before, but this recipe was easy to follow and the results were delicious. The pudding had a beautiful color and a unique flavor that I really enjoyed.
Kayle
[email protected]This persimmon pudding was a hit! It had a delicate sweetness and a lovely moist texture. I served it with fresh whipped cream and it was the perfect fall dessert.