Persimmon Pudding
I love persimmons! This dessert is a real treat when they are in season. Since it's quite rich, it's nice with a cup of coffee to end a company dinner.
I love persimmons! This dessert is a real treat when they are in season. Since it's quite rich, it's nice with a cup of coffee to end a company dinner.
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 1 1/2 cups milk
- 1 teaspoon cinnamon
- 2 cups flour
- 1 1/4 cups sugar
- 1 teaspoon nutmeg
- 2 cups persimmon pulp (6-8 persimmons)
- 1 medium-size sweet potato grated (1 cup)
- 3 eggs well beaten
- 1/2 teaspoon ginger freshly grated
- 1/2 cup butter melted
- Carbohydrate 96.6934390043236 g
- Cholesterol 110.965093788867 mg
- Fat 14.4509298584127 g
- Fiber 1.65255001330376 g
- Protein 7.45581843765366 g
- Saturated Fat 8.2176780561611 g
- Serving Size 1 1 Serving (201g)
- Sodium 225.829825104127 mg
- Sugar 95.0408889910199 g
- Trans Fat 1.53128179477645 g
- Calories 535 calories
Step-by-step
- Wash and cap persimmons.
- Puree persimmons in blender, food processor or sieve.
- Mix together persimmon pulp and grated sweet potato.
- Add eggs and sugar to pulp mixture, mix well.
- Add flour, baking soda, salt and spices, blend well.
- Mix in milk, butter and vanilla, mix thoroughly.
- Pour into 9x9 inch baking dish.
- Bake at 325?F for about 50 minutes or until firm.
- Serve plain or with whipped cream.
Should this dense, custard-like baked pudding be served warm or cold after the 50-minute oven cycle at 325 degrees Fahrenheit? While many bakers prefer it straight from the heat with whipped cream melting into the surface, letting the dish chill overnight actually allows the starches to fully set and firms the interior texture into a sliceable consistency. Because the final product carries a high sugar content alongside rich dairy fats, pairing a slice with a bracingly bitter espresso or an unsweetened black coffee cuts through the sweetness on the palate.
Achieving this specific density relies on selecting ripe fruit, as astringent varieties must be completely soft and yielding before puréeing to eliminate tannins that would otherwise cause an unpleasant mouth-puckering sensation. Grated raw sweet potato acts as a structural starch absorber within the batter, holding onto moisture released by the high water content of the fruit purée during baking. Incorporating the dry ingredients directly into the wet pulp mixture rather than folding them separately prevents overmixing, which keeps the gluten network from developing too much elasticity and preserves a tender crumb.
Spices such as cinnamon, nutmeg, and freshly grated ginger interact with the natural sugars in the persimmons through caramelization during the extended thermal exposure in the oven. This Maillard reaction darkens the interior to a deep amber hue while concentrating the fruit's inherent sweetness without requiring artificial flavorings. Using melted butter instead of solid fat distributes evenly throughout the heavy batter, ensuring that every portion retains a uniform moisture level from the center of the nine-by-nine-inch dish to the crisp edges.
Leftovers should be covered tightly and stored in the refrigerator for up to four days, where the spices will continue to meld and deepen in profile. Reheating individual portions in a moderate oven for ten minutes restores the exterior texture better than a microwave, which tends to make dense baked puddings rubbery. Serving this dessert alongside tart components like poached cranberries or unsweetened crème fraîche provides a sharp contrast to the rich, spiced base.
