With its warm fall flavors, a hint of cinnamon, and creamy texture persimmon pudding is a delicious dessert everyone should try. This persimmon pudding recipe is closer to an English style pudding than what most American's consider pudding. Just think of it as a super moist cake. The best time to make persimmon pudding is during the fall when persimmons are in season. Jiro Persimmons are an interesting fruit to work with; they look like slightly under ripe orange tomatoes, other types have a darker red color. They are easier to work with and taste better when they've ripened enough that they're soft to the touch. The easiest way I've found to use them is to slice them in half, crosswise, and use a spoon to scoop the pulp out. This persimmon pudding is best served warm with fresh whipped cream.
My husband’s grandmother, Nonnie, used to make her really unique version of Persimmon Pudding every Thanksgiving. When she wasn’t able to make it anymore, I took over making it each fall. You can serve this warm or let it cool; my family loves it both ways. Nonnie passed away this year, but you can be sure that this will be on the Thanksgiving menu. Nonnie would have loved to have her recipe shared with others.
If you like persimmons, you'll love this creamy, fruity pudding.
This persimmon pudding is a recipe like some of my ancestors used to make-- kind of like a cake, but moist and gooey. It has a warmth and spice and richness.
Steamed Persimmon Pudding with Cinnamon Crème Anglaise Recipe
Forget eggnog. From bourbon apple pie to beer profiteroles, the tastiest ways to get tipsy this season.
This underrated fall fruit deserves the same hype as pumpkins. Not only do persimmons work well in both sweet and savory dishes, but they also make a delicious snack on their own.
Eva Powell, a former elementary-school librarian in Mitchell, Indiana, has won the town's pudding contest five times with her recipe for persimmon pudding with a crispy, cake-like crust.
This persimmon pudding is a recipe like some of my ancestors used to make-- kind of like a cake, but moist and gooey. It has a warmth and spice and richness.
This is a Japanese Persimmon fruit, it also grows in India and it's called by different names here some call it Japani, and some Amarphal or a wild ripe mango, Aambarella. In India this fruit is mostly used for medicinal purpose in Ayurveda and many do not think that this an edible or tasty fruit. Persimmon is a delicious and pulpy fruit. We enjoy eating this fruit. I made this delicious pudding cake with it. The fruit was very sweet hence the cake too became a little more sweet, if you are planning to make this Persimmon Pudding Cake then I, would suggest you reduce the sugar by 1/4 Cup each that is 3/4 Cup each brown and white sugar, as the pudding cake cools it tends to become even more sweeter. Sent part of this cake to my friend too next day, who felt that it was too sweet. My husband and daughter simply enjoyed this pudding cake and were asking for more. Will definitely make it again. This pudding cake freezes well , pack it in pieces that you would like to have at a time, in zip lock bags. To reheat it place it in the microwave for a minute on high power and you can enjoy a fresh cake. Our host for this month’s Bundt Bakers is Wendy of A Day in the Life on the Farm . The theme is ‘Back to School Bundts ’ where in she asked us to bake a bundt that is easy to slice and freeze, perfect to take along for lunches throughout the month. This pudding cake fits perfectly into today’s theme. Ingredients 1.1/2 Cups Persimmon Pulp 60 Grams Butter - melted - I used salted 2 Large Eggs 1 Cup White Sugar 1 Cup Brown sugar 1 Teaspoon Vanilla essence 220 Grams All Purpose Flour 2 Teaspoons Baking powder 1 Teaspoon Cinnamon powder - 1 Cup Chopped Mixed Nuts - (optional) . Method Preheat oven to 180 degrees and grease a bundt mold. Melt the butter and keep it aside to cool. Pulse the persimmon pulp in a blender, along with the skin for just a minute. Measure 1.1/2 cups. Do not over puree it. Sift flour, baking powder and cinnamon into a large bowl. Set aside. In a bowl, whisk together the fruit pulp, butter, eggs, sugars and vanilla. Slowly add to dry ingredients and mix until just combined. Gently fold in nuts. Spread onto prepared bundt pan and bake for 55- 60 minutes or until a toothpick inserted into the center comes with some crumbs. This is a pudding cake so it well be slightly wet in the center. When cooled un-mold and dust it with icing sugar. Enjoy with a scoop of vanilla ice cream or whipped cream. We had with none, just enjoyed it plain. My Notes If you are using unsalted butter then add a pinch of salt. For the mixed nuts, I, used walnuts, cashewnuts and almonds. You can use any one nut. That's your choice. Labels : Persimmon Fruit, Pudding cake, Cakes, Cinnamon, Cashewnuts, Almond, Walnuts, Bundt Bakers Check out all of the recipes our Bundt Bakers are sharing today. Applesauce Bundt Cake from I love bundt cakes Autumn Honey Apple Bake & Slice Bundt Cake from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice Brown Sugar Banana Bundt Cake from Food Lust People Love Hummingbird Bundt Cake with Cream Cheese Glaze from Love and Confections Morning Glory Bundt Cake with Yogurt & Granola Topping from All That's Left Are The Crumbs Peanut Butter and Jam Bundt Cake from The Queen of Scones Persimmon Pudding Cake from Sneha's Recipe Pistachios, Blueberries and White Chocolate Bundt Cake from Bizcocheando Sesame Seed Bundt Cake from Katin špajz Twinkie Bundt Cake from A Day in the Life on the Farm Zebra Bundt Cake from Patty's Cake #BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient. You can see all our of lovely Bundts by following our Pinterest board. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page.
Bake this sweet, rich persimmon pudding cake with hachiya persimmon pulp, eggs, butter, milk, vanilla, flour, sugar, spices, and nuts. It’s a very special, old-fashioned fall dessert you’ll love!
Persimmon pudding is a great healthy dessert option. It's also paleo and vegan friendly and crazy easy to make!
This Sticky Toffee Persimmon Pudding is a mash-up between an English classic and an American persimmon pudding. This soft sponge is made with very ripe hachiya persimmons and topped with a sticky toffee.
Questo facilissimo budino di kaki si prepara con solo 2 ingredienti ed è il modo perfetto per concludere un pasto in maniera sana e gustosa.
Adapted from Beard on Bread by James BeardUsing the higher amount of sugar will produce a moister and, of course, sweeter bread. I often use bourbon, as I like the flavor, but cognac and brandy work well, instead. I'm often asked about making this cake without the liquor and haven't tried it, as the liquor is an integral flavor in the cake. If you want to try it with something else, perhaps black tea or root beer could take its place. But I haven't tried either.
This persimmon panna cotta dessert is fun to make and will surprise your guests. Persimmon panna cotta dessert with fruity orange color and a hint of rum – this combination of flavor will make your day!
This Vegan Persimmon Chia Pudding is a quick and easy fall breakfast, with chia seeds, plant-based milk, and persimmon purée. Vegan & Gluten-Free!
In this persimmon pudding recipe, persimmon pulp is combined with spices, eggs, sugar, flour, and butter and baked for a delectable dessert.
A Divine Fruit, Persimmon ลูกพลับ Here in Seattle, I have been savoring persimmons during all of November and now into December. Persimmons reached their peak this last week. The abundance of this…
These Famous Indiana Foods include beef and noodles, sugar cream pie, barbecue ribs, biscuits and gravy, and persimmon pudding.
This Persimmon Pudding is a chocolatey wholesome recipe that comes together in no time with as little as 2 ingredients.
I fell in love with persimmons about 25 years ago when I lived in California and found a dripppingly sweet Hachiya hanging on a tree while taking a shortcut to a friend's for Thanksgiving. As soon as I touched it, it fell into my hands. It was so ripe it was almost liquid; it was like holding a handful of warm caramel. I ate the whole thing right there, and it was incredible -- like a new flavor that I hadn't ever experienced. Since then I've moved to New England, and have planted 7 of our native persimmon trees. The fruit is smaller, but maybe even more delicious than that Hachiya. I've tried a lot of recipes to best show off the beautiful flavor of a ripe persimmon, and my favorite is this steamed persimmon pudding. This recipe is a combination of many, but most closely resembles a recipe from Martha Stewart. Mostly I reduced spices so that the persimmon flavor isn't overwhelmed, and made simplifications where I found it didn't effect the end result. If you've never had a steamed pudding, that is reason enough to make this; warm, rich and almost light (I'm trying to say not dense). I make one every year at Thanksgiving using my own persimmons, which I let ripen until they fall off the tree (see the wrinkled photo), but I also have made it with store bought Hachiyas, and the difference is minor.
Two kinds of persimmons are recruited for steamed pudding; soft, ripe hachiyas are used in the batter, and oven-dried slices of fuyu -- resembling orange flowers -- form a ring around the dessert. The pudding is full of golden raisins, pecans, and candied ginger and warmed by brandy's sweet heat.
Aunt Sena's persimmon pudding recipe for Thanksgiving. Original and gluten free recipes.
persimmon pudding cake
Creamy layers of sweet persimmon and vanilla chia pudding create a dessert, snack, or breakfast that is delicious and filled with health-giving goodness.
