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
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Ingredients
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1 cup
persimmon pureé
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2 teaspoons
baking soda
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3/4 cup
light brown sugar
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1 cup
unbleached all-purpose flour
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1 pinch
kosher salt
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1/2 teaspoon
ground cinnamon
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1/2 teaspoon
ground ginger
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1/2 cup
whole milk
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2
large eggs
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1 teaspoon
vanilla
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1/2 teaspoon
Meyer lemon zest (or any lemon zest)
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1 tablespoon
walnut oil
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1/2 cup
chopped walnuts
Directions
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Preheat oven to 300 degrees.
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Combine the persimmon pureé with the baking soda and set aside.
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Using a large bowl, mix together the sugar, flour, salt, cinnamon and ginger.
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Beat the eggs slightly, stir in the milk and add to dry ingredients.
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Add the persimmon-soda mix, the vanilla, lemon zest, oil and nuts to the batter.
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Turn the batter into a bread pan that has been lined with buttered parchment paper.
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Bake for 1 hour. Allow "pudding" to rest 15 minutes before turning out onto a rack to cool before serving.
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