If you’ve never tasted a persimmon you really must make this persimmon pudding. It’s not actually a pudding but rather a moist, dense, cake like dessert that is steamed in a pudding mold. You have to make sure the persimmons are ripe and very soft otherwise they will have an acrid taste. Use Hachiya persimmons which are acorn shaped and have a pointed bottom. They are usually available in the fall which is why I make this pudding every Thanksgiving. You can most likely find them at your local farmers market and if they are extra mushy (which is what you want) you can get a great deal. If you do happen to buy a large quantity, just peel and mash them up and freeze in 1 cup containers to have when needed. This has been a favorite holiday dessert in our home for years. Topped with a dollop of freshly whipped cream it is heavenly.
- 1/2 cup unsalted butter softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 tablespoons dark rum
- 1 tablespoon lemon juice fresh
- 1 cup all-purpose flour
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 cup persimmon puree about 3 persimmons (Hachiya)
- 2 teaspoons baking soda
- 2/3 cup toasted pecans chopped
- Grease a 2-quart pudding mold.
- In a large bowl cream the butter with the sugar until light and fluffy. Beat in the eggs, rum and lemon juice. Add flour, cinnamon and salt and mix well. Whisk together persimmon puree and baking soda until completely incorporated and add to mixture along with pecans.
- Spoon batter into prepared mold and snap on lid. Set mold on rack in large saucepan or kettle (steaming vessel must be large enough for water and steam to circulate freely around mold).
- Add enough boiling water to come halfway up sides of mold. Cover pan and steam pudding, maintaining water at a gentle simmer, until tester inserted in center of mold comes out clean, about 2 hours.
- Unmold and serve warm with fresh whipped cream. Enjoy!