Persimmon Pudding Recipe cynical0ne

Name: Persimmon Pudding Recipe cynical0ne
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 - 4 Ripe Hachiya persimmons stemmed, seeded and pureed. If the persimmons are not quite ripe you can freeze them overnight and then thaw before using. This will soften the persimmons completely. …; 3 eggs; 2 c. sugar. use packed brown sugar, granulated sugar or any combination of both; 4 oz. (1 stick) unsalted butter, melted and cooled to just warm; 1/2 tsp. salt; 2 c. buttermilk; 1 1/2 c. unbleached flour; 1 tsp. baking soda; 1 tsp. baking powder; 1 tsp. cinnamon, 1/2 tsp. ginger, 1/4 tsp. allspice, 1/4 tsp. nutmeg

Servings: persons

3 - 4 Ripe Hachiya persimmons stemmed, seeded and pureed. If the persimmons are not quite ripe you can freeze them overnight and then thaw before using. This will soften the persimmons completely. You should have 2 cups of puree.
3 eggs
2 c. sugar. use packed brown sugar, granulated sugar or any combination of both
4 oz. (1 stick) unsalted butter, melted and cooled to just warm
1/2 tsp. salt
2 c. buttermilk
1 1/2 c. unbleached flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon, 1/2 tsp. ginger, 1/4 tsp. allspice, 1/4 tsp. nutmeg

1
Preheat the oven to 350 degrees F Butter a 2qt pudding mold or ovenproof ceramic dish
2
With the paddle attachment of a stand mixer beat the eggs and sugar until well combined, about 1 minute.
3
Add the cooled, melted butter and salt and mix 30 seconds.
4
Note: You can also whisk together by hand in a large bowl.
5
In a medium bowl sift together the flour, baking powder, baking soda, and spices.
6
Add to the egg and sugar mixture and stir until just combined.
7
Slowly add the buttermilk, stirring until combined.
8
Stir in the persimmon puree.
9
Pour into prepared pan.
10
Bake until a skewer inserted in center comes out clean, about 50-60 minutes.
11
The pudding will fall as it cools.
12
Serve warm with Chantilly or Cinnamon/Ginger whipped cream

1959

kcal

Calories

129

Fat

190

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.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 3 - 4 Ripe Hachiya persimmons stemmed, seeded and pureed. If the persimmons are not quite ripe you can freeze them overnight and then thaw before using. This will soften the persimmons completely. You should have 2 cups of puree., 3 eggs, 2 c. sugar. use packed brown sugar, granulated sugar or any combination of both, 4 oz. (1 stick) unsalted butter, melted and cooled to just warm, and more.

Yes, Persimmon Pudding Recipe cynical0ne 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!