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Indiana Persimmon Pudding

chef.camargo's picture
  Butter 3 Tablespoon, 1 tablespoon softened and 2 tablespoon melted and cooled
  Unsifted flour 1 Cup (16 tbs)
  Baking soda 1 Teaspoon
  Ground cinnamon 1⁄2 Teaspoon
  Ground ginger 1⁄2 Teaspoon
  Ground nutmeg 1⁄4 Teaspoon (Preferably Freshly Grated)
  Ripe persimmons 1 Pound (About 2 Dozens, Wild Type)
  Sugar 1 Cup (16 tbs)
  Milk 1⁄2 Cup (8 tbs)
  Vanilla extract 1 Teaspoon
  Seedless raisins 1⁄2 Cup (8 tbs)
  Heavy cream 1⁄2 Cup (8 tbs), chilled and whipped

Preheat the oven to 350°.
With a pastry brush, spread the tablespoon of softened butter evenly over the bottom and sides of a 1-quart souffle dish.
Combine the flour, soda, cinnamon, ginger and nutmeg, and sift them together onto a plate or a sheet of wax paper.
Set aside.
Wash the persimmons gently under cold running water and pat them dry with paper towels.
With a small sharp knife, cut the persimmons into quarters and pick out the seeds.
Puree the fruit through a food mill set over a deep bowl, or rub through a coarse sieve with the back of a spoon.
You will need about 1 cup of pureed persimmons.
Add the sugar to the puree and mix well with a wooden spoon.
Stir in about 1/2 cup of the flour mixture and, when it is thoroughly incorpo-rated add 1/4 cup of the milk.
Stir in the remaining 1/2 cup of flour mix-ture and then the rest of the milk, beating well after each addition.
Add the 2 tablespoons of melted, cooled butter, the vanilla and raisins.
Pour the batter into the buttered souffle dish, spreading it evenly with a rubber spatula.
Bake in the middle of the oven for 50 to 60 minutes, or until the pudding begins to shrink away from the sides of the dish and a cake tester or toothpick inserted in the center comes out clean.
Serve the persimmon pudding at once, directly from the baking dish.
Spoon the whipped cream into a serving bowl and present it separately.

Recipe Summary

Difficulty Level: 
Preparation Time: 
15 Minutes
Cook Time: 
60 Minutes
Ready In: 
75 Minutes

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Average: 4.2 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2641 Calories from Fat 780

% Daily Value*

Total Fat 89 g136.8%

Saturated Fat 53.8 g269%

Trans Fat 0 g

Cholesterol 272.5 mg90.8%

Sodium 1486.5 mg61.9%

Total Carbohydrates 464 g154.7%

Dietary Fiber 37.4 g149.7%

Sugars 317.7 g

Protein 30 g60.2%

Vitamin A 208.2% Vitamin C 61.9%

Calcium 37.5% Iron 44.8%

*Based on a 2000 Calorie diet

Indiana Persimmon Pudding Recipe