Dessert
Vegan + Vegetarian

Persimmon Pudding


Prep: 20 mins
Cook: 75 mins
Servings: 8

In late September, wild persimmons begin to color the country roads of Indiana with bright, sunset blasts of vibrancy against the verdant green of the bushes. Native to that landscape ΓÇô Hoosiers forage for persimmons through November, when this wild fruit claims its place on the Thanksgiving table, as a dark, golden pudding. There is deeper history here: this persimmon pudding is a distant take on the sweet persimmon bread the Cherokees offered to the early colonialists.

Ingredients

  • Pulp from enough halved ripe persimmons to make 2 cups (about 5)
  • 2 cups white sugar
  • 2 eggs, beaten
  • 4 tbsp. butter, melted
  • 1┬á1Γüä2┬ácups organic buttermilk
  • 1Γüä4┬ácup organic heavy cream
  • 1 tsp. baking soda
  • 1┬á1Γüä2┬ácups flour
  • 1 tsp. baking powder
  • 1Γüä2┬átsp. ground cinnamon
  • Pinch salt
Nutritional Info
Nutrition Info PerServing Daily%
Calories 0 22%
Fat (g) 0 16%
Saturated Fat (g) 0 30%
Carbohydrates (g) 0 27%
Protein (g) 0 12%
Sugars (g) 0 0%
Fiber (g) 0 3%

Preparation

  1. Preheat oven to 350°. Put pulp + sugar into a large mixing bowl. Mix well. Beat in eggs. Put buttermilk and baking soda into a small bowl, and stir.  Once mixed, add to pulp + sugar mixture, and mix well.
  2. Sift together flour, baking powder, cinnamon, and salt into a medium bowl. Gradually add to pulp, stirring until well combined. Add heavy cream, and mix well.
  3. Using some of the butter, grease a 9” X 13” baking dish. Stir remaining butter into batter.
  4. Pour batter into dish. Bake until dark brown and toothpick inserted in center comes out clean (about 1 hour). Set aside to cool. Serve with whipped cream, if you like.

Persimmon Pudding

you may also like

Recipes We