Baked Persimmon Indian Pudding Recipe

Name: Baked Persimmon Indian Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup soft-ripe Hachiya or Fuyu persimmon pulp (see notes); 2 teaspoons baking soda; 3/4 cup sugar; About 1/2 cup (1/4 lb.) butter or margarine, at room temperature; 1/4 cup dark molasses; 2 large eggs; 1 teaspoon vanilla; 1 cup all-purpose flour; 3/4 cup cornmeal; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground allspice; 1 cup raisins; 1/2 cup chopped walnuts

Servings: persons

1 cup soft-ripe Hachiya or Fuyu persimmon pulp (see notes)
2 teaspoons baking soda
3/4 cup sugar
About 1/2 cup (1/4 lb.) butter or margarine, at room temperature
1/4 cup dark molasses
2 large eggs
1 teaspoon vanilla
1 cup all-purpose flour
3/4 cup cornmeal
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1 cup raisins
1/2 cup chopped walnuts

1
In a blender or food processor, whirl persimmon pulp and baking soda until smooth.
2
In a bowl, with a mixer on medium speed, beat sugar, 1/2 cup butter, and molasses until blended. Add eggs and vanilla and beat until smooth. In another bowl, mix flour, cornmeal, cinnamon, ginger, and allspice. Stir dry ingredients and persimmon puree into sugar-butter mixture. Add raisins and walnuts and mix until blended.
3
Pour batter into a buttered and floured 7- to 8-cup loaf pan or ring mold (no deeper than 3 in.); cover tightly with foil. Put pan in a larger pan and place in a 300u00b0 oven. Add 3/4 inch boiling water to outer pan around loaf pan or 1/2 inch boiling water around ring mold.
4
Bake until pudding is firm in center when lightly pressed (lift foil to check), about 2 hours (about 1 1/4 hours in a convection oven). Carefully lift pan from water and let stand 10 minutes, then uncover. Run a knife between pudding and sides of pan to release. Invert onto a plate. Cut warm or cool pudding into slices, transfer to plates, and top with spoonfuls of persimmon-eggnog sauce.

466

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup soft-ripe Hachiya or Fuyu persimmon pulp (see notes), 2 teaspoons baking soda, 3/4 cup sugar, About 1/2 cup (1/4 lb.) butter or margarine, at room temperature, and more.

Yes, Baked Persimmon Indian Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Baked Persimmon Indian Pudding

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