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
light brown sugar
unbleached all-purpose flour
Meyer lemon zest (or any lemon zest)
In This Recipe
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.