Persimmon Pudding

Sticky Date Pudding:  Photo by Sharon Apted via Public Domain Pictures.net.

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!

Ingredients:
1 cup sugar
1 cup flour
1 teaspoon soda
1 teaspoon vanilla
1 teaspoon cinnamon
1 teaspoon baking powder
1/2 teaspoon salt
1 egg
1 cup persimmon pulp
1/4 cup milk
1 tablespoon melted butter
1-2 cups of chopped nuts (walnuts or pecans)

Directions:

  1. Sift dry ingredients.
  2. Mix vanilla, egg, persimmon, milk, and melted butter.
  3. Stir liquid into dry ingredients, and beat well.
  4. Bake 40-60 minutes at 350 degrees, covered.
  5. Remove cover when done.

Serves 6-8.

My mom served the pudding with a warm lemon sauce, but I prefer to serve it with cold whipped cream.

Photo Credit:  Pudding:  Photo by Sharon Apted via Public Domain Pictures.net.
This entry was posted in Christmas, Cooking, Holidays. Bookmark the permalink.

5 Responses to Persimmon Pudding

  1. Fatmawaty says:

    Look delicious! Yummy!😊
    Thank you so much for sharing the recipe, Sister!

    Liked by 2 people

  2. A writer from the East says:

    Oh yummy, can I substitute flour for gluten free flours like almond, coconut etc? I would love to try this in my holidays for sure 🙂

    Liked by 1 person

  3. Sandie says:

    I imagine that would taste yummy, although I don’t have much experience with nut flours. The pudding with regular flour is rather heavy, as puddings of this type generally are–I don’t know how a nut flour would change the texture. Let me know, if you try it! I’d be curious to see how it works!

    Liked by 1 person

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