Persimmon Pudding

• 1 1/2 cups persimmon puree
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup milk

Steps

1. 1 Preheat oven to 350°F (175°C).
2. 2 Grease an 8-inch square baking dish.
3. 3 In a bowl, whisk together persimmon puree and sugar until smooth.
4. 4 Add melted butter, eggs, and vanilla extract; mix well.
5. 5 In another bowl, sift together flour, baking powder, baking soda, and salt.
6. 6 Gradually add the dry ingredients to the wet mixture, alternating with milk, starting and ending with the dry ingredients.
7. 7 Pour batter into prepared baking dish.
8. 8 Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
9. 9 Let cool before serving.

Nutrition

Tips

• Use Fuyu persimmons for a firmer texture or Hachiya persimmons if fully ripened.
• For a richer flavor, toast the dry ingredients before mixing them in.

Storage

Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Reheat gently in a 300°F oven.

Serving Suggestions

• Serve warm with a scoop of vanilla ice cream.
• Top with whipped cream and a sprinkle of cinnamon.

FAQ