Holiday2020GiftSelections - Flipbook - Page 5
Persimmon Pudding has been a classic holiday dessert
for our family for as long as we can remember. Much
as we all love it, the one thing we don’t always agree on
is what to put on top: Donn loved a hard sauce, while
some of us prefer vanilla ice cream, and others, whipped
2 cups persimmon pulp
1¼ cup light brown sugar
1 cup flour
1 tsp baking powder
1 tsp baking soda
½ tsp salt
½ cup melted butter
2½ cups half & half
6 tsp cinnamon
3 tsp fresh grated ginger
1½ tsp nutmeg
1 cup raisins
1 cup chopped walnuts
Preheat oven to 325o. Beat persimmon pulp with all
ingredients, except the nuts and raisins, until well-integrated. Fold in nuts and raisins.
Place in a greased 10” loaf pan. You may substitute any
baking dish, but avoid those too large. Set on a cookie
sheet or drip pan in the oven to catch any overflow.
Bake for approximately 70 minutes, or until a skewer
comes out clean. Center will be soft and a bit jiggly.
Serve warm with the topping of your choice.
HOLIDAY GIVING 2020
Note on persimmons: If you are able to source them,
hachiya persimmons (pointed vs. flat) are preferred.
They are best when they are very ripe and almost translucent. To create the pulp, remove the pits and purée
them in the blender. No need to peel them.