Traditional Persimmon Pudding

Traditional Persimmon Pudding Recipe from Persia | Ingredients and Directions

Region / culture: Persia | Servings: 8

Introduction

Traditional Persimmon Pudding is a classic dessert that is perfect for the fall and winter seasons. Made with sweet persimmon pulp, warm spices, and crunchy walnuts, this pudding is a comforting and delicious treat that is sure to please your taste buds.

History

Persimmon pudding has been a popular dessert in the United States since the 19th century. Originally made with native American persimmons, this pudding has evolved over the years to include a variety of different ingredients and flavors. Today, it is a beloved dessert that is enjoyed by many during the holiday season.

Ingredients

2 cups Hachiya persimmon pulp
0.5 cup melted Fleischmann's Original margarine
3 beaten eggs
2.5 cups rich milk
1.25 cups sugar
2 tsp cinnamon
1.5 cups all-purpose flour
1 tsp ginger
1 tsp baking powder
0.5 tsp freshly grated nutmeg (1 tsp dry)
1 tsp baking soda
1 cup raisins
0.5 tsp salt
1 cup chopped english walnuts

Hard Sauce

8 oz (227 g) whipped unsalted butter, softened
1 egg yolk
pinch of salt
4 tbsp heavy cream
2 cups sifted confectioners' sugar
4 tbsp cognac

How to prepare

Preheat the oven to 325ºF.
If using native American persimmons, use a colander to separate out the persimmon seeds from the pulp. Japanese persimmons usually don’t have seeds.
Once the seeds and dried sepals are removed, add both the pulp and the skin to a blender and make a puree.
For a substitute for rich milk, use one can of coconut milk (13.5 oz (383 g)) diluted with water until you have 2.5 cups of liquid. Coco King brand coconut milk with 23-25% daily value of fat is recommended.
In a blender, mix the milk, melted margarine, eggs, and persimmon puree.
Pour the mixture into a large mixing bowl.
This mixture may start to set up like a pudding because of the high soluble fiber content of the persimmons. However, you will be able to break it up easily by stirring and return it to a liquid state.
Sift the dry ingredients together, except for the raisins and walnuts.
Add everything to the large mixing bowl.
Mix well.
Bake the pudding in an uncovered, greased 9 x 3 inches heavy glass casserole dish until softly firm (there should be movement when tilted), about 80 minutes. Bake for 75 minutes if serving the following day.
Let the pudding sit for 5 minutes, then run a sharp knife around the edge between the glass and the pudding to aid in releasing later. Let it sit uncovered for another 50 minutes, as the pudding will continue to cook and set up after you have removed it from the oven.
The leftover pudding will slice very cleanly the following day after being refrigerated.
You may want to consider slightly less baking time, as some liquid in the center can make a wonderful sauce to spoon over the pudding.
Leftovers that have liquid in the middle microwave quite well.
It is recommended to top the pudding with hard sauce, whipped cream, or topping.

Hard Sauce

Put the ingredients in a food processor and mix until smooth and creamy.
Put the sauce in a tightly covered jar.
Refrigerate.
Remove the sauce from the refrigerator at least 1 hour before serving.

Variations

Add chopped dates or dried cranberries for extra sweetness.
Substitute the walnuts with pecans or almonds for a different flavor.
Drizzle caramel sauce or maple syrup over the pudding for a decadent touch.

Cooking Tips & Tricks

Make sure to remove the seeds and dried sepals from the persimmons before pureeing them.

- If you don't have rich milk, you can use coconut milk as a substitute.

- Be sure to mix the wet and dry ingredients thoroughly to ensure a smooth and creamy pudding.

- Let the pudding sit for a few minutes after baking to allow it to set up properly.

- Top the pudding with hard sauce, whipped cream, or your favorite topping for an extra special touch.

Serving Suggestions

Serve Traditional Persimmon Pudding warm with a dollop of whipped cream or hard sauce on top.

Cooking Techniques

Bake the pudding in a preheated oven until softly firm, about 80 minutes.

Ingredient Substitutions

Use butter instead of margarine.

- Substitute coconut milk for rich milk.

- Use any type of nuts in place of walnuts.

Make Ahead Tips

Traditional Persimmon Pudding can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat in the microwave before serving.

Presentation Ideas

Serve the pudding in individual ramekins for a more elegant presentation. Top with a sprinkle of cinnamon or powdered sugar for a finishing touch.

Pairing Recommendations

Traditional Persimmon Pudding pairs well with a cup of hot tea or coffee. It also goes well with a scoop of vanilla ice cream for a decadent dessert.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave before serving.

Nutrition Information

Calories per serving

Each serving of Traditional Persimmon Pudding contains approximately 350 calories.

Carbohydrates

Each serving of Traditional Persimmon Pudding contains approximately 45 grams of carbohydrates.

Fats

Each serving of Traditional Persimmon Pudding contains approximately 20 grams of fats.

Proteins

Each serving of Traditional Persimmon Pudding contains approximately 6 grams of proteins.

Vitamins and minerals

Persimmons are a good source of vitamins A and C, as well as potassium and fiber.

Alergens

This recipe contains eggs, milk, and nuts.

Summary

Traditional Persimmon Pudding is a delicious dessert that is rich in carbohydrates and fats. It also provides a good amount of proteins, vitamins, and minerals.

Summary

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was many years ago, when I was just a young girl, eager to learn the art of cooking from my own beloved grandmother. She was a skilled and knowledgeable cook, with a vast collection of recipes passed down through generations.

One day, as I sat at her kitchen table, watching her expertly prepare a batch of traditional Persimmon Pudding, I knew I had to learn the secret behind this delicious dessert. The rich aroma of cinnamon and nutmeg filled the room, and I couldn't wait to take my first bite.

As my grandmother worked, she shared the story of how she had learned to make Persimmon Pudding herself. It was a recipe that had been handed down in our family for generations, originating from my great-great-grandmother who had brought it over from England.

She told me how persimmons were a popular fruit in our region, and how they were traditionally used in desserts like this one. The sweet, caramel-like flavor of the persimmons, combined with warm spices and a touch of brandy, created a pudding that was truly a taste of home.

I watched intently as my grandmother measured out the ingredients, mixing them together in a large bowl with a wooden spoon. She added flour, sugar, eggs, and butter, along with the persimmon pulp and a generous splash of brandy. The mixture transformed into a smooth, thick batter that she poured into a greased baking dish.

As she placed the dish in the oven, the anticipation of tasting the finished pudding grew stronger. The scent of baking spices filled the kitchen, and I could hardly contain my excitement. Finally, after what felt like an eternity, the pudding was ready.

My grandmother carefully removed it from the oven, and the golden-brown top glistened in the light. She allowed it to cool slightly before serving it to me, a generous scoop topped with a dollop of freshly whipped cream.

I took my first bite, savoring the warm, comforting flavors that danced on my tongue. The sweetness of the persimmons was perfectly balanced by the spices and brandy, creating a dessert that was truly divine.

From that moment on, I was hooked. I begged my grandmother to teach me how to make Persimmon Pudding, and she gladly passed down the recipe to me. Over the years, I have made it countless times, each batch as delicious as the last.

Now, as I prepare this beloved dessert for my own family, I am filled with gratitude for the traditions and recipes that have been passed down through the generations. The memory of that first taste of Persimmon Pudding will always hold a special place in my heart, a reminder of the love and connection that food can bring to our lives.