Persimmon Pudding
Although there is a dense, plum pudding-style dessert called persimmon pudding, this is not it. This baked dessert is soft and custardy and tastes like Thanksgiving. For safety's sake, put the roasting pan with the baking dish in it on the oven rack before adding the boiling water (see step 3).
  • 1-1/4 cups flour
  • 1 teaspoon cinnamon
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1-1/4 cups buttermilk
  • 3/4 cup maple syrup
  • 2 large whole eggs
  • 1 large egg white
  • 2 tablespoons extra-light olive oil
  • 1 tablespoon unsalted butter, melted
  • 4 very ripe hachiya persimmons (about 1-3/4 pounds total), peeled

1. Preheat oven to 350°F. Lightly oil 7- x 11-inch glass baking dish or shallow 2-quart baking dish. In large bowl, stir together flour, cinnamon, baking powder, baking soda, and salt.

2. In medium bowl, stir together buttermilk, maple syrup, whole eggs, egg white, oil, and butter. In food processor or blender, puree persimmons. Stir into buttermilk mixture until well combined.

3. Make a well in center of dry ingredients and stir in persimmon mixture until well combined. Pour batter into prepared baking dish. Place dish in a large roasting pan and pour boiling water to come halfway up sides of dish.

4. Bake for 1-1/2 hours or until the pudding is set, deep brown, and beginning to pull away from sides of dish. Serve warm or at room temperature.

Nutritional Information
Per serving: 245 calories, 6.7g total fat, 2g saturated fat, 3.5g monounsaturated fat, 0.6g polyunsaturated fat, 0.8g dietary fiber, 5g protein, 42g carbohydrate, 58mg cholesterol, 375mg sodium.
Good source of: calcium, folate, iron, riboflavin, selenium, thiamin, zinc.

Date Published: 09/19/2005 > Printer-friendly Version

Prep Time