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Persimmon Pudding Recipe ๐ฎ
Description:
This delightful Persimmon Pudding recipe, sourced from Better Homes and Gardens, October 2002, brings together the sweet essence of ripe persimmons with a blend of aromatic spices and creamy textures, resulting in a dessert that’s both comforting and indulgent. To extract the luscious pulp from your persimmons, follow our simple steps: refrigerate ripe persimmons, then let them sit at room temperature for an hour before peeling or scraping the pulp from the peel using a spoon. Press the persimmons through a fine mesh strainer until you’ve obtained a smooth pulp.
Ingredients:
- 4 tbsp butter (plus 2 tsp for greasing)
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 cup half-and-half
- 1/2 cup buttermilk
- 1/2 tsp baking soda
- 1 large egg
- 1 cup sugar
- 1 tbsp orange zest
- 2 tbsp melted butter
Nutritional Information (per serving):
- Calories: 310
- Fat: 10.2g
- Saturated Fat: 6g
- Cholesterol: 62.8mg
- Sodium: 243.2mg
- Carbohydrates: 51.2g
- Fiber: 0.6g
- Sugar: 34.4g
- Protein: 4.5g
Instructions:
- Preheat Oven: Begin by preheating your oven to 325ยฐF.
- Grease Pan: Take the 2 tsp of butter and generously grease an 8x8x2 inch baking pan. Set it aside for later use.
- Prepare Persimmon Pulp: Follow the instructions mentioned earlier to prepare the persimmon pulp. You’ll need approximately 1 cup of pulp for this recipe.
- Mix Dry Ingredients: In a small bowl, combine the all-purpose flour, baking powder, and ground cinnamon. Set this mixture aside.
- Combine Wet Ingredients: In another small bowl, mix together the half-and-half, buttermilk, and baking soda. Set it aside as well.
- Beat Egg: Take a medium-sized bowl and beat the egg until it’s well-incorporated.
- Add Persimmon Pulp and Flavorings: Stir in the prepared persimmon pulp, sugar, and orange zest into the beaten egg until evenly combined.
- Alternate Flour and Buttermilk Mixtures: Gradually add the flour mixture and the buttermilk mixture alternately to the persimmon mixture, stirring well after each addition. This will ensure a smooth and consistent batter.
- Incorporate Melted Butter: Once all the dry and wet ingredients are incorporated, gently stir in the melted butter until everything is evenly distributed throughout the batter.
- Transfer to Pan and Bake: Pour the batter into the prepared baking pan, spreading it out evenly.
- Bake to Perfection: Place the pan in the preheated oven and bake for approximately 35 minutes, or until the pudding is set and a toothpick inserted into the center comes out clean.
- Serve Warm: Once baked, remove the persimmon pudding from the oven and let it cool slightly. Serve it warm, and if desired, top it off with a dollop of whipped cream for an extra indulgent treat.
Enjoy this comforting Persimmon Pudding as a delightful dessert that’s perfect for any occasion! ๐