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Indiana persimmon pudding
Dense, spiced baked pudding of wild persimmon pulp
AmericanIn southern Indiana, wild persimmons drop from the trees after the first frost, and the town of Mitchell holds a festival every September where this pudding is judged and sold. The pulp is baked with buttermilk and warm spices into something between a cake and a custard: dense, moist, dark orange-brown and tasting of dates and pumpkin. Use very ripe, jelly-soft Hachiya or wild persimmons. Chef's tip: serve it warm with whipped cream, as it firms up and darkens as it cools.
- Total time
- 80 min
- Difficulty
- easy
- Serves
- 9
Ingredients
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Method
0/5 doneStep 1: Heat the oven to 325°F (300°F fan) and butter a 23 × 33 cm baking dish.
3 minStep 2: Beat the 1 lb very ripe persimmon pulp, sieved, 6 ½ oz sugar and 2 eggs. Stir the 1 tsp bicarbonate of soda into the 1 ½ cups buttermilk (it foams) and mix it in.
4 minStep 3: Sift the 6 ½ oz plain flour, 1 tsp baking powder, 1 tsp ground cinnamon, ½ tsp ground ginger, ¼ tsp grated nutmeg and ¼ tsp salt into the bowl and stir in, then the ½ cup single cream and 2 ⅛ oz butter, to a smooth, loose batter.
4 minStep 4: Pour into the dish and bake for 55–60 minutes, until it is set, deep brown and just pulling from the sides; a knife in the middle comes out moist but clean.
60 minStep 5: A common mistake is using persimmons that are not fully ripe, which leaves a dry, mouth-puckering taste. Cut in squares and serve warm with ¾ cup whipped cream.
5 min
Nutrition per serving
- Calories
- 300 kcal
- Protein
- 5 g
- Carbs
- 48 g
- Fat
- 10 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does indiana persimmon pudding take?
- About 80 minutes in total: 20 minutes to prepare and 60 minutes to cook.
- How many people does it serve?
- 9 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of sugar?
- Caster sugar, same amount.
- What can I use instead of eggs?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
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