Friday, November 21, 2008

persimmon pudding

Remember I said kaki (persimmon) were in season? Well, they still are, but this pudding was from several weeks ago. I've got more of the fruit in my fridge, so maybe I'll make some more...mmmm...

Isn't it a gorgeous color in its au naturale state?
It's yummy as is, or you can make a dark, rich pudding from it, too. I got my recipe from my grandma's church circle ladies' recipe compilation, Cooking in Circles. I never saw a persimmon in Florida in my whole life, but maybe Naomi (Mrs. Wilbur C.) George was a snowbird from up north.
Peekaboo! Do you see the camera and camerawoman's finger?

You'll need:

1 c. persimmon pulp (I just guesstimated on this part, must've used too much, 'cause my pud was pretty sludgy)
1/4 t. cinnamon
2 t. baking soda
1 t. vanilla
1/2 c. milk
1 c. sugar (I used 1/2 c.)
1 T. melted butter
1 1/4 c. flour
1/2 c. nuts
1/2 t. salt

I also added raisins and a bit of molasses for some extra richness, and if you've got a toddler, I promise you they'll love it.

Do this:

Mix in order given. Bake in a greased mold in a pan of water at 350 F (180 C) for 1 hour. (I wrapped my springform pan in foil so nothing would leak in, just in case.)

Serve with whipped cream (I didn't; call me a circle rebel--I tend to be a bit more square).

8 comments:

Fuji Mama said...

K, you'd better start clearing a space for me because I'm packing up my bags and moving in. YUM.

Abigail said...

FM, come on over!

Ivy said...

Sorry I haven't been around Abigail, first with the trip, then I had the roundup to post and then I was involved in setting up BloggerAid that I was completely absorbed. I panic each time I have a look at Google reader where I have more than a hundred unread posts! The recipe sounds delicious.

Abigail said...

Ivy - thanks! No problem - I haven't been around to many blogs this past week either!

white on rice couple said...

Oh, I love, love persimmon pudding! Your addition of raisin and molasses is beautiful!

Happy Thanksgiving!!

Abigail said...

White on Rice Couple, Happy Thanksgiving to you, too! It's obviously not a holiday in Japan, so hubby had to work. We're going to celebrate next week with some friends. I've never made a turkey before so wish me luck! :)

Jennifer Cote said...

Just wondering if you use the squishy hachiya persimmon? A friend thought you could use the squatty Fuju, and I wasn't so sure you could bake with it...
Thanks!

Abigail said...

Jennifer, I used fuju, but I don't think it really matters! It was totally fine. :)

Thanks for visiting mamatouille! I love your recipes, too.