Kyso Persimmon Pudding (Knock Your Socks Off!)

Name: Kyso Persimmon Pudding (Knock Your Socks Off!)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Persimmon Pudding; 4.5 tablespoons Unsalted butter, room temperature; 2 cups Flour (all purpose works); .5 teaspoons Cinnamon; .25 teaspoons Nutmeg; .25 teaspoons Salt; .25 cups Brandy (I'd go for the bottom shelf); .25 cups Raisins; .25 cups Currants (dried of course); 4 Hachiya persimmons. I buy them 2 weeks in advance. Let them get ridiculously ripe.; 1 cup Whole milk; 1.5 cups Sugar; 3 Eggs; 1 teaspoon Vanilla; 1 tablespoon Lemon juice; 1.5 teaspoons Baking soda, dissolved in 1 1/2 tablespoons warm water; 1 cup Pecans (roast at 300 F for 3 min, then cool and chop coarsely); 1/4 cup Candied ginger (chop this fine); Brandy Whipped Cream; 1 cup Cream; 1 tablespoon Sugar; 2 tablespoons Brandy

Servings: persons

Persimmon Pudding
4.5 tablespoons Unsalted butter, room temperature
2 cups Flour (all purpose works)
.5 teaspoons Cinnamon
.25 teaspoons Nutmeg
.25 teaspoons Salt
.25 cups Brandy (I'd go for the bottom shelf)
.25 cups Raisins
.25 cups Currants (dried of course)
4 Hachiya persimmons. I buy them 2 weeks in advance. Let them get ridiculously ripe.
1 cup Whole milk
1.5 cups Sugar
3 Eggs
1 teaspoon Vanilla
1 tablespoon Lemon juice
1.5 teaspoons Baking soda, dissolved in 1 1/2 tablespoons warm water
1 cup Pecans (roast at 300 F for 3 min, then cool and chop coarsely)
1/4 cup Candied ginger (chop this fine)
Brandy Whipped Cream
1 cup Cream
1 tablespoon Sugar
2 tablespoons Brandy

1
Use additional butter to grease a 12-cup pudding mold. Fill a large pasta pot fitted with a steamer insert with enough water to come halfway up mold; set aside. Mix all of the flour, spices, and salt in a bowl; set aside. Put brandy, raisins and currants into a small saucepan. Bring to a simmer for just a second. Remove from heat; let stand 15 - 30 minutes. Drain; discard liquid. Set raisins and currants aside.
2
Cut the tops off persimmons. Spoon out flesh, and rub through a sieve into a bowl (you should have 1 1/2 cups persimmon puree). Whisk in milk; set aside.
3
Combine butter and sugar with an electric mixer. Mix in eggs, vanilla, and lemon juice. Mix in persimmon mixture. Mix in baking soda mixture. Add flour mixture; mix until just combined. Stir in pecans, raisins, currants, and ginger. Pour into prepared mold; cover with buttered lid. I've never had a problem, but I always tie some string around the lid and it's tabs to ensure that it cannot come off when I lift the mold out of the boiling water.
4
Bring the water in the pasta pot to a boil; reduce heat to a simmer. Carefully lower mold into steamer. Cover pot, and steam until a cake tester inserted in center comes out clean, 3 to 3 1/2 hours (3 hours was perfect for my mold), checking water level every half hour or so (add boiling water if the level drops to 1/4 of the way up the side of the mold).
5
Place mold on a wire rack; remove lid. Let cool 20 minutes. Invert mold onto a cake stand or plate, and cut into slices. Serve with brandy whipped cream.
6
Whip cream and sugar until soft peaks form. Briefly mix in Brandy.

1193

kcal

Calories

Fat

138

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 22 ingredients. The key ingredients include: Persimmon Pudding, 4.5 tablespoons Unsalted butter, room temperature, 2 cups Flour (all purpose works), .5 teaspoons Cinnamon, and more.

Yes, Kyso Persimmon Pudding (Knock Your Socks Off!) 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.

That's it — enjoy your meal!

Kyso Persimmon Pudding (Knock Your Socks Off!)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions