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Persimmon Pudding

This recipe makes a soft, creamy and utterly delicious pudding. If you like your desserts very sweet, add the extra 1/4 cup sugar—I backed off that amount from my trial run of the recipe, as I found it just a bit too sweet.

Yield: 10 servings

Combine and blend (I used a hand held immersion blender):

  • 2 cups persimmon pulp, from 5 ripe hachiya persimmons
  • 1/2-3/4 cup sugar (I use the organic light-brown granulated kind; you can use white or brown interchangeably but brown will add a bit of caramel flavor)
  • 2 eggs
  • 2 1/2 cups milk
  • 1 tsp. vanilla

Sift together:

  • 2 cups flour
  • pinch salt
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/4 tsp. freshly ground nutmeg
  • 1/2 tsp. cinnamon
  • 1 tsp. ground ginger
  • 1/2 cup walnuts, in pieces
  • 1/4 cup dried currants

Preheat oven to 325°F. Butter an 8-cup casserole dish. Pour wet ingredients into dry, whisk until just barely smooth. Add nuts and currants, and pour into buttered casserole. Bake 70 minutes, or until no longer liquid. The pudding will remain soft, and it will puff up, and then collapse after coming out of the oven. Serve warm or chilled, in pretty bowls or Martini glasses, with the whipped cream on top.

Before serving the pudding, whip together until you’ve made soft peaks:

  • 3/4 cup heavy cream (not ultra-pasturized), well chilled
  • 1 Tbs. sugar
  • 1/4 tsp. vanilla
  • 2 Tbs. dark rum