Persimmon Pudding

Name: Persimmon Pudding
Yield: Serves 8
Ingredients: 1½ cups flour; 4 ounces (1 stick) sweet butter, melted; 2 cups persimmon purée, strained (2 or 3 whole persimmons); 3 large eggs; 2 cups half and half; ½ teaspoon salt; 1 teaspoon baking soda; 1 cup sugar; ½ teaspoon ground allspice; ½ teaspoon ground cinnamon; ½ teaspoon ground ginger; 1 teaspoon baking powder; Pinch ground cloves

Preparation info

Serves
8

Difficulty
Medium

Appears in

Stars Desserts

By Emily Luchetti

Published 1993

About

A real fall dessert. Serve this with Chantilly Cream and a sprinkle of cinnamon. To ripen persimmons, put them in the freezer overnight, and thaw them; they will be ready to use.

Ingredients

3 large eggs
1 cup sugar
4 ounces (1 <

Dessert
Autumn
Spicy
Vegetarian
Baking

Method

Preheat the oven to 350 degrees.

Butter the pan.

Put the eggs and sugar in the bowl of an electric mixer. Using the paddle attachment, beat them on medium speed until well combined. Add the melted butter.

Sift together the flour, baking soda, baking powder, ging