I'll be honest, before we made this persimmon pudding, I had never had a persimmon before. But there they were, in the same display as the fresh cranberries at the grocery store.
And here is what you do with a (actually, 4 small) fresh Persimmons.
Persimmon pudding is similar to traditional Plum of Fig pudding in that it's dense (like pumpkin pie filling) and deliciously spiced for the Holidays.
And here is what you do with a (actually, 4 small) fresh Persimmons.
Persimmon pudding is similar to traditional Plum of Fig pudding in that it's dense (like pumpkin pie filling) and deliciously spiced for the Holidays.
Old Fashioned Persimmon Pudding
Vegetable oil
4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1 cup white sugar
1 cup brown sugar
3 eggs, beaten
2 cups Soymilk
2 1/2 cups persimmon pulp
6 tablespoons Earth Balance Margarine, Melted
Preheat oven to 300f. Oil/Grease a 9x13 inch baking dish.
In a bowl, whisk together the flour, baking soda, baking powder, salt,
cinnamon, white sugar, and brown sugar until uniformly combined.
In a
large bowl, beat the eggs and Soymilk together and then add the
flour mixture, alternating with the persimmon pulp in several additions,
mixing well after each addition. Stir in the melted Margarine. Scrape the
batter into the prepared baking dish.
Bake in the oven for about 1 hour, or until a toothpick inserted into the pudding
comes out clean. Allow to cool before serving.
Serve with a splash of soymilk or Soy "Holiday Nog" (which is sweetened, spiced soymilk that comes out around the holidays here in NY).
Enjoy!
