Persimmon pudding

Preparation info
  • Yield: Enough for


    flat-topped heart-shaped molds, using 2 per serving, approximately 1½ ounces each
    • Difficulty


Appears in
The Dessert Architect

By Robert Wemischner

Published 2009

  • About


Oz Grams Each Name of ingredient
2.5 <


  • Sift the flour, baking powder, cinnamon, and salt onto a sheet of parchment paper, and set aside.
  • Soak dates and currants in hot water to cover, 3-4 minutes. Drain and set aside.
  • Peel and puree the persimmons.
  • In a small bowl, whisk together the eggs and brown sugar.
  • In a small heavy saucepan, melt the butter, cooking it until it bro