Persimmon Pudding
This pudding is Autumn in a bowl. With the creamy texture of persimmons , the warm spices and flavors, and its dark golden color, this dessert will claim its place on your thanksgiving table and steal your guests hearts!
Persimmon Pudding
Yield: 8 Ramekins
Ingredients
- 2 cups persimmon pulp
- 2 cups flour
- 1 tbsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon powder
- 1/2 tsp ground nutmeg
- 1 1/2 cups sugar
- 1/2 cup brown sugar
- 4 tbsp butter
- 2 cups yogurt
- 2 eggs beaten
- Zest of 1 orange
- 1 tsp vanilla
Instructions
- Preheat the oven to 350 degrees F (175 C).
- Place the persimmon pulp in a blender and blitz to a purée.
- In a bowl, mix the flour with the baking powder, baking soda, cinnamon and nutmeg.
- In the bowl of an electric mixer, cream the butter with the two sugars then add the yogurt, eggs, orange zest and vanilla.
- Fold in the dry ingredients and the puréed persimmons.
- Transfer the pudding to 8 greased ramekins.
- Place the ramekins in an oven safe deep pan.
- Pour boiled water in the pan to submerge the ramekins to their mid height.
- Place the pan in the heated oven and bake for 50 minutes until the pudding is golden brown.
- Remove from the oven and serve warm with a dollop of vanilla ice cream or whipped cream.
