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Persimmon pudding - 1/20/12

 Every year my friends gave me at least 2 or three groceries bags full of persimmons and they usually last me until January.  It is a lot of persimmons so I am always looking for a recipe in order to use them all.   I tried a few recipes but so far I have yet to find a great one so I use it again and again... The results of the recipes I have used in the past have been pretty disappointing!  Perhaps it is because Persimmons does not have a lot of flavor!  So after trying out this recipe I am surprise to say this is definitely a keeper.  The pudding is moist and it is best served warm for chilly night.   It is also delicious accompanied with a caramel sauce, a bit of ice cream or simply just the way it is.

The pudding is soft, moist and delicious with a hint of cinnamon and ginger.

To quicken the ripening time of persimmons, put them in the freezer overnight and then thaw them the next day on the countertop.  Once thawed they will be soft and ready to use.

Close look at the Persimmon pudding!

They are best eaten warm so when you are ready to serve them, pop them in the microwave for 10 to 15 seconds per slice.


Preparation work..

About 5 ripe Hachiya persimmons (cone shape)

3 large eggs

1 cup sugar

4 ounces unsalted butter, melted and cooled to warm

1 1/2 cups flour

1 teaspoons baking soda

1/2 teaspoon baking powder

1/2 teaspoon ground ginger

1/2 teaspoon ground cinnamon

pinch of ground cloves (optional)

1/2 teaspoon of ground all spice (optional)

1/2 teaspoon kosher salt

1 cup milk

1 cup heaving whipping cream


Equipment: 9 inch square baking pan

In a large bowl whisk together the eggs and sugar until blended.

Whisk in the melted butter.

Sift together the flour, Baking soda, baking powder...

ginger, cinnamon, allspice, and cloves...

Whisk until well mixed.

slowly pour in the milk and cream into the egg mixture until combined.

whisk until the batter is smooth.

Scoop the flesh of the persimmon into a bowl.  You should have about 1 1/2 cup to 2 cups of persimmon flesh.

Stir in the persimmon puree..

Mix well together.

Butter a 9 inch square pan.  Preheat the oven to 350 degrees.

Put the pan in the preheat oven and bake for about 40 to 45 minutes .  

Freshly out of the oven.  Let cool for about 10 minutes before serving.

Serve the pudding warm, scooped into bowls with a scoop of ice cream.

Filed as: Cake/cookies

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