Thread: Something New Persimmon Pudding

I've wanted to make this dessert for some time but with all the projects happening I'm just getting around to it.

Persimmon Pudding

1 9x13 greased baking pan
2 cups AP flour
2-1/2 cups white sugar
2 eggs
2 cups Persimmon puree
2-1/2 cups milk
1 stick melted butter
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp vanilla extract
pinch of salt

Combine the wet and dry ingredients in separate bowls.



I first added the flour then sugar and gave that a whisk. Next was the cinnamon, nutmeg, baking powder, baking soda, and salt then whisk again to combine.

Melt the stick of butter before adding to the wet, mine is not yet melted in the picture.



I beat the eggs well then added the milk and vanilla extract. After whisking in the butter the persimmon puree was added and everything whisk together.



Into the oven the mixture goes baking at 325 degrees for 1 hour. Since my persimmon pulp as well as the milk and eggs was very cold after 1 hour I turned the oven off but left the pudding in for another 10 minutes for the center to finish cooking. It rises quite a bit, the pudding was over the top of the baking dish while finishing in the oven. As it cools the persimmon pudding collapses, condensing into a wonderfully rich pudding.



Top with whipped cream for a very sweet and satisfying dessert. I'm thinking I may try it for breakfast too.

Yum, I love me some persimmon pudding!!! And finally something without mushrooms.... Seriously that looks amazing.