I have never had persimmons before. I really enjoyed them.
The pudding have a very nice rich taste. A bit of honey, a bit like apple.
This is one of those dishes that is called a one thing but really is something else.
It’s called a pudding, but it’s more of a cake. I think pudding is meant in the British “pudding” sense – meaning dessert.
The pudding comes out fairly thin in the 13x9 pan. I think you could easily cook it in a smaller dish to make a thicker pudding.
I cheated a bit and used pre-made whipped cream. Making whipped cream is a simple task, I was just running short on time.
The whipped cream melted a bit on the warm cake. It gave you a nice creamy bite!
DYMPLE’S DELIGHT PERSIMMON PUDDING
2 Cups Persimmon Pulp
2 Cups Sugar
2 Eggs, Beaten
1 ½ Cups All Purpose Flour
1 Teaspoon Baking Powder
1 Teaspoon Ground Cinnamon
1/8 Teaspoon Salt
1 ½ Cups Buttermilk
1 Teaspoon Baking Soda
¼ Cup Heavy Cream
1 Tablespoon Honey
4 Tablespoons Unsalted Butter
1 Cup Cold Heavy Cream
Heat oven to 350 degrees. Make Persimmon Pulp using 2 to 3 persimmons. Combine pulp, sugar and eggs in a large bowl. Sift flour, baking powder, cinnamon, and salt into a medium bowl. Combine buttermilk and baking soda in a small bowl. Combine ¼ cup cream and honey in a small bowl. Stir dry ingredients and buttermilk mixture alternately into pulp mixture, beginning and ending with dry ingredients. Stir cream and honey mixture into batter. Melt butter in a 13 x 9 inch baking pan. Stir butter into batter, pour batter into pan. Bake for about 1 hour or until edges are very brown. Pudding will puff up in the oven, then sink when removed. Beat 1 cup cream in a chilled mixer bowl until soft peaks form. Sweeten to taste. Spoon pudding into dessert bowls while still warm, top with a dollop of whipped cream.
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