If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: This recipe comes from my friend Catherine, whose neighbor had a persimmon tree. Cathy sent me home from LA with a bag of ripe persimmons and a version of this recipe, many years ago.This makes a dense bread that resembles the texture of a plum pudding, hence the name. Do not make the mistake I made last year when I used Hachiya (in my photo) instead of Fuyu persimmons. The Hachiya never get soft as do the Fuyus. NOTE: don't go out and buy walnut oil. Any vegetable oil will do. —Lizthechef
Makes 1 loaf
- 1 cup persimmon pureé
- 2 teaspoons baking soda
- 3/4 cup light brown sugar
- 1 cup unbleached all-purpose flour
- 1 pinch kosher salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 cup whole milk
- 2 large eggs
- 1 teaspoon vanilla
- 1/2 teaspoon Meyer lemon zest (or any lemon zest)
- 1 tablespoon walnut oil
- 1/2 cup chopped walnuts
- Preheat oven to 300 degrees.
- Combine the persimmon pureé with the baking soda and set aside.
- Using a large bowl, mix together the sugar, flour, salt, cinnamon and ginger.
- Beat the eggs slightly, stir in the milk and add to dry ingredients.
- Add the persimmon-soda mix, the vanilla, lemon zest, oil and nuts to the batter.
- Turn the batter into a bread pan that has been lined with buttered parchment paper.
- Bake for 1 hour. Allow "pudding" to rest 15 minutes before turning out onto a rack to cool before serving.
- This recipe was entered in the contest for Your Best Persimmons
Yes, You (Beer) Can
The trials, tribulations, and success of a tricky chicken
The invincible beer can chicken.
Did you say vacation or cocktail?
Know (and shop) the basics.
How to line a baking pan.
The chicest apron around.