Wednesday, December 28, 2011

Recipe of the week: Persimmon Pudding

This is one of my favorite desserts, its too bad persimmons are only ripe during the holidays.  It's one of the first things I learned to make when I really started cooking in high school.  You need really ripe persimmons for this, I bought mine and let them sit for a week.  You only use the pulp, I peeled mine and sorta smashed it with a fork.  I used pecans this time but you can use walnuts if you like them better.  Some people put raisins in theirs but I don't really like cooked raisins unless they're in oatmeal cookies.  If you try it let me know what you think.  A Votre Sante!






2 cups of persimmon pulp
3 eggs
1 1/4 cup sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1 tsp ginger
1/2 nutmeg
1/2 cup melted butter
2 1/2 cups evaporated milk
1 1/2 cup whole wheat or unbleached flour
1 cup chopped nuts

Preheat oven to 325 degrees.  In a large bowl add the eggs to the persimmon pulp, whisk in the sugar.  Add baking powder, soda, salt and spices.  Pour in melted butter, stir and add the evaporated milk.  The mixture will be sort of soupy, whisk in flour, fold in chopped nuts.  Pour into a greased 9 X 13 pan.  Bake for 1 hour or until knife comes out clean.  Serve with whipped cream.