Persimmon Pudding Recipe
Description: This delightful Persimmon Pudding recipe is a delectable dessert option that can be easily prepared ahead of time, making it perfect for any occasion. The pudding boasts a moist and flavorful texture, enhanced by the rich taste of persimmons and complemented by the crunch of pecans. Serve it with a dollop of slightly sweetened cinnamon-flavored whipped cream or a scoop of vanilla ice cream for an indulgent treat.
Cook Time: 40 minutes
Prep Time: 1 hour 20 minutes
Total Time: 2 hours
Servings: 4
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1/3 | cup flour |
| 1 | cup sugar |
| 1/2 | teaspoon cinnamon |
| 1/2 | teaspoon salt |
| 1/8 | teaspoon baking powder |
| 1/4 | teaspoon baking soda |
| 1/4 | cup persimmon pulp |
| 1 | egg |
| 1 | egg yolk |
| 2 | tablespoons heavy cream |
| 1/2 | cup milk |
| 1/3 | cup chopped pecans |
Instructions:
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Preheat Oven: Begin by preheating your oven to 275 degrees Fahrenheit. Position a rack in the center of the oven.
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Prepare Dishes: Grease four 6-ounce-capacity individual soufflé dishes and set them aside along with a shallow baking pan large enough to hold them.
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Boil Water: Bring a kettle of water to a boil.
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Mix Dry Ingredients: In a large bowl, combine the flour, sugar, cinnamon, salt, baking soda, and baking powder. Stir well to ensure even distribution of the ingredients.
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Prepare Wet Ingredients: In a separate 1-quart bowl, whisk together the persimmon pulp, egg, egg yolks, heavy cream, and milk until smooth and flowing.
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Combine Ingredients: Add the dry ingredients to the wet ingredients, stirring until smooth and well combined.
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Divide Mixture: Divide the mixture evenly among the prepared soufflé dishes.
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Add Pecans: Sprinkle the chopped pecans over the top of each pudding, dividing them equally among the dishes.
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Set Up Water Bath: Place the soufflé dishes in the shallow baking pan. Carefully pour the boiling water into the pan, filling it to reach halfway up the sides of the dishes.
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Bake: Gently slide the pan into the center of the preheated oven. Bake the puddings until they have risen and cracked slightly on the surface, approximately 40 minutes. A toothpick inserted into the center should come out moist but not wet, indicating that the pudding is cooked. It should still be soft and slightly jiggly.
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Cool: Using a spatula, transfer the dishes from the water bath to a wire rack to cool for at least an hour before serving. This allows the puddings to set and firm up slightly.
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Serve: Once cooled, serve the Persimmon Puddings with your choice of accompaniment, such as slightly sweetened cinnamon-flavored whipped cream or a scoop of vanilla ice cream, for a delightful finish to your meal.
Tips:
- For added flavor, consider sprinkling a pinch of ground nutmeg or ginger into the batter.
- If persimmon ice cream is available, it makes a delicious accompaniment to this pudding.
- Leftover pudding can be refrigerated, covered airtight, for up to a day. Simply reheat in the microwave or enjoy cold.
- Feel free to customize the recipe by adjusting the sweetness or adding your favorite spices to suit your taste preferences.
Indulge in the rich flavors and comforting warmth of this Persimmon Pudding, a delightful dessert that’s perfect for any occasion!
