Persimmon Pudding

By • January 17, 2013 • 6 Comments

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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
  1. Preheat oven to 300 degrees.
  2. Combine the persimmon pureé with the baking soda and set aside.
  3. Using a large bowl, mix together the sugar, flour, salt, cinnamon and ginger.
  4. Beat the eggs slightly, stir in the milk and add to dry ingredients.
  5. Add the persimmon-soda mix, the vanilla, lemon zest, oil and nuts to the batter.
  6. Turn the batter into a bread pan that has been lined with buttered parchment paper.
  7. Bake for 1 hour. Allow "pudding" to rest 15 minutes before turning out onto a rack to cool before serving.
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10 months ago Jay Pengra

We would like to know the source of the plate shown in the picture with the persimmon "pudding".

Newliztoqueicon-2

10 months ago Lizthechef

Oh gosh, I have so many props that I use in my posts - I forget where I picked up the plate, possibly Crate & Barrel or World Market? It was several years ago so you won't find it stocked at either plate now...

Newliztoqueicon-2

almost 2 years ago Lizthechef

Whoops - I have my names incorrectly paired with the 2 types of persimmons - sorry, but the apple-shaped fruit are Fuyus, yes?

Gator_cake

almost 2 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Yep! I think of them as tomato-shaped = sweet vs. acorn-shaped = astringent.

Newliztoqueicon-2

almost 2 years ago Lizthechef

Thanks - clever cook, you...

Gator_cake

almost 2 years ago hardlikearmour

hardlikearmour is a trusted home cook.

I wish I could take credit, but I read it somewhere.