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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Found this lovely little pudding/cake online and wanted to share from: Simply Recipes There are two kinds of persimmons: Fuyu (the squatty ones that look a little like tomatoes) and Hachiya (the bigger, egg-shaped fruit). This recipe uses the Hachiya, which is best when VERY ripe and/or after the first frost. Ingredients:
2 cups persimmon pulp (very ripe hachiya) |
4 eggs |
1/2 cup butter, melted (1/4 pound or one stick) |
3/4 cup milk |
1 teaspoon vanilla |
1 1/2 cups flour |
1/2 cup sugar |
1 teaspoon baking powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
2 teaspoons ground cinnamon |
1/2 teaspoon ground nutmeg |
1 teaspoon ginger |
1 teaspoon ground allspice |
1 cup pecans or 1 cup walnuts, finely chopped |
lightly sweetened whipped cream |
Directions:
1. Preheat oven to 400°F and lightly grease an 8 square baking pan.
2. In a large bowl, mix the persimmon pulp, eggs, butter, milk and vanilla.
3. In a separate bowl, sift the flour, sugar, baking powder, baking soda, salt, and spices together.
4. Add the dry ingredients to the wet ingredients, a third at a time, fully incorporating after each addition.
5. Add the chopped nuts.
6. Bake until done (about 45 minutes).
7. Cool.
8. To serve, top with a dollop of whipped cream.
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