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Persimmon Pudding
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Persimmon Pudding

You will need a 2-quart pudding mold as well as a stock pot with a lid, that will hold the mold with plenty of room for water to circulate.
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings 10 people

Ingredients

  • 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

Instructions

  • 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!

Notes

Persimmons must be very, very ripe (almost squishy), otherwise they will be bitter tasting.  Make sure you get Hachiya and not Fuyu which are more like an apple and can be eaten while still hard.