Persimmon Pudding

January 5, 2017

I came across this recipe awhile back and pinned it to my "I Wish I was English" board. Then by some miracle my neighbor's mother has this particular variety of persimmon in her yard.

Winter fruit score!

This pudding is everything I love about a British pudding, but baked in a tray without all the bothersome steaming. Top it with some whip cream, or even custard, and you're in business. 

Persimmon Pudding

adapted from Saveur
2 cups of hachiya persimmon pulp
2 cups of sugar
2 eggs
2 cups of buttermilk (I used cashew with a tbsp of white vinegar)
1 tsp baking soda
1 1/2 cups of whole wheat flour
1 tsp baking powder
1/2 tsp cinnamon
pinch of salt
1/4 cup heavy cream (I only had half and half on hand)
4 tbsp melted butter

Preheat oven to 350. Combine sugar and pulp, add eggs. In a small bowl, combine buttermilk with baking soda, stir. Add to pulp mixture. Sift remaining dry ingredients in a medium sized bowl. Gradually add to pulp mixture, add in cream and mix well. Grease 9x13 pan with butter and add remaining butter to the pudding mixture. Pour into dish. Bake until dark brown and a toothpick comes out clean, about 1 hour.