My Grandma Leta Metcalf Atwood served this rich dessert for special occasions while Persimmons were in season, and it is a holiday favorite in our family. We freeze ripe persimmon pulp, blended and measured into 1 C. portions for use in recipes all year long.
Grandma's original recipe card for Persimmon Pudding was dated 1931, from the magazine, California Farm Life.
Try it ... this is a baked pudding, not a custard. You'll LOVE it.
Persimmon Pudding Recipe
Makes 8-9 servings
Preheat oven to 350 degrees
Ingredients:
Dry Ingredients:
1 cup Flour
1 cup Sugar
1/2 tsp. Salt
1 tsp. Cinnamon
1 tsp. Baking Powder
1 tsp. Soda
Add:
1 Egg, well beaten
1/4 cup Milk
1 cup Ripe Persimmon Pulp, (blended, w/ skin on)
1 Tablespoon Vanilla
Add after wet & dry are mixed:
4 Tablespoons Melted Butter (but NOT Hot!)
Nutmeg Sauce: (make this just before serving it)
1 1/4 cup Boiling Water
2/3 cup Sugar
2 Tablespoon Flour
1/8 teaspoon salt
Dash Nutmeg
Directions:
Mix dry ingredients together.
Mix wet ingredients together EXCEPT THE BUTTER.
Mix wet and dry together thoroughly. Stir in the melted butter.
Bake at 350 degrees in greased 8x8x2 pan, or 8 inch round cake pan for approx 40-45 minutes. DO NOT OVERBAKE.
We've always found them best when baked at least a day ahead. Store at room temperature.
Directions for Sauce:
Mix dry ingredients VERY well.
Stir into 1 1/4 Cup boiling water.
Add 2 Tblspoon butter to boiling water. Stir fast, cooking at boiling until clear, approximately 5 minutes. Add 1/2 tsp. nutmeg after done (or less to taste)
Serve the Persimmon Pudding with hot Nutmeg sauce over it and a dollop of whipped cream on top.
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