For an old-fashioned New Year’s desert, how about Persimmon Pudding? It’s easy, delicious, and beautiful. The persimmons must be ripe, feeling very much like a water balloon. Pull off the tough leathery skin, cut out the core, and cut into chunks. Put the chunks in a blender to turn them into pulp, and you’re ready to go!
1 cup sugar
1 cup flour
1 teaspoon soda
1 teaspoon vanilla
1 teaspoon cinnamon
1 teaspoon baking powder
1/2 teaspoon salt
1 cup persimmon pulp
1/4 cup milk
1 tablespoon melted butter
1-2 cups of chopped nuts (walnuts or pecans)
- Sift dry ingredients.
- Mix vanilla, egg, persimmon, milk, and melted butter.
- Stir liquid into dry ingredients, and beat well.
- Bake 40-60 minutes at 350 degrees, covered.
- Remove cover when done.
My mom served the pudding with a warm lemon sauce, but I prefer to serve it with cold whipped cream.