Yesterday while we were researching something for school , I finally came across a recipe for Persimmon Pudding. What excitement - I have been hunting for one for several years now. One of my aunts would make this for our Thanksgiving weekend visits, and in my mind it was her unique signature dish. This was the first way I had ever tasted persimmons, and no one else seemed to make this ever. Thankfully the internet is filled with many cooks who are willing to share their dishes, skills, tip and so forth. I printed off the recipe, saved it to my hard drive for future use , and hobbled into the kitchen to make it for myself, with a few adaptations to make it nourishing- or at least more nourishing ! It's called a pudding, but in truth it is a lot more like a dense, moist cake - much like a British steamed pudding
Persimmon Pudding Cake
* 2 cups of Hachiya persimmon pulp
* 4 eggs
* 1/2 cup butter (1 stick), melted
* 3/4 cups whole milk
* 1 teaspoon vanilla
* 1 1/2 cups whole wheat flour
* 1/2 cup sugar
* 1 teaspoon baking powder
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 2 teaspoon cinnamon
* 1/2 teaspoon nutmeg
* 1 teaspoon ginger
* 1 teaspoon all spice
* 1 cup chopped nuts - pecans or walnuts
* Whipping cream
1 Preheat oven to 400°F. In a large bowl, mix the persimmon pulp, eggs, butter, milk and vanilla.
2 In a separate bowl mix the flour, sugar, baking powder, baking soda, salt, and spices.
3 Add the dry ingredients to the wet ingredients, a third at a time, fully incorporating after each addition. Add the chopped nuts.
4 Bake in a square glass pan, buttered, at 400°F until done (about 50 minutes).Top with a dollop of whipped cream. Serves 8.