Ingredients for Persimmon Pudding
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 ½ cups persimmon pulp (about 3 medium persimmons)
- 1 large egg
- 2 large egg yolks
- Heavy Cream
- ½ cup milk
- ¼ cup chopped pecans
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How to Make Persimmon Pudding
- Preheat oven to 275°F (135°C). Position a rack in the center.
- Grease four 6-ounce individual souffle dishes. Place them in a shallow baking pan large enough to hold them.
- In a large bowl, whisk together 1 ½ cups all-purpose flour, 1 cup granulated sugar, 1 teaspoon ground cinnamon, ½ teaspoon salt, 1 teaspoon baking soda, and 1 teaspoon baking powder.
- In a separate 1-quart bowl, combine 1 ½ cups persimmon pulp (about 3 medium persimmons), 1 large egg, 2 large egg yolks, ½ cup heavy cream, and ½ cup milk. Whisk until completely smooth.
- Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
- Divide the batter evenly among the prepared souffle dishes.
- Sprinkle ¼ cup chopped pecans evenly over the top of each pudding.
- Carefully pour boiling water into the baking pan until it reaches halfway up the sides of the souffle dishes.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out moist but not wet. The pudding should have risen and cracked slightly on the surface.
- Remove the baking pan from the oven and carefully transfer the souffle dishes to a wire rack using a spatula. Allow to cool completely (at least 1 hour) before serving.
- Serve warm with slightly sweetened cinnamon-flavored whipped cream or vanilla ice cream.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
102g
Fat
46g
Carbs
12g
