FatFree Home
FatFree Recipe Archive
More puddings recipes from FatFree

persimmon-pudding recipe

Date: Mon, 30 Oct 1995 15:17:13 -0500 (EST)
 From: Angela Fox (bford12@indiana.edu)
 I have been dying to post this for a few weeks now.  This is persimmon 
 time around here in Hoosier country!  I am wondering what other parts of 
 the country persimmons are popular in.  I know persimmons only grow in 
 this and the north east part of the United States - or at least 
 I have studied many persimmon pudding recipes and came up with my own 
 that was great on the first attempt.
 In case you are wondering, persimmons grow on tall slender trees and 
 in the fall.  They are about the size and shape of a small plum and 
 similar in appearance 
 except for their color which is close to the color of cinammon.  They can 
 not be picked but must be processed only after they fully ripen and fall 
 to the ground on their own.  They have a very distinct wonderful flavor 
 and make great desserts!  More info to come in my next post!
 Persimmon Pudding
 2 cups persimmon pulp  (I purchase pulp from Dillman Farms - see note)
 1 1/2 C. sugar (I used fructose)
 3 egg whites beaten lightly
 1 3/4 C unbleached white flour
 2 t. baking powder
 1/8 t. salt
 2 t. vanilla
 2 cups of some type of milk (original called for 1 cup half and half and 
 1 cup milk - I used a 12 ounce can of evaporated skimmed milk and 1/2 cup 
 of non-fat rice milk)
 1 t. baking soda
 2 t. cinnamon
 1 t. ginger
 1/2 t. nutmeg
 1/8 t. cloves (original called for 1 t. - optional - YIKES)
 Preheat the oven to 325 degrees.  Mix sugar, pulp, egg whites, vanilla, 
 and milk.  In another bowl combine the rest of the ingredients.  Blend 
 the two mixtures.  Pour into a 9X13 pan than has been sprayed with Pam or 
 something similar.  Bake for 60 minutes or until set and a toothpick 
 inserted comes out clean.  Let cool completely.  Traditionally this is 
 served with Cool Whip.  I bought Cool Whip Light to have on hand at our 
 house just in case we need a dab!  This pudding is so good and moist - I 
 can't believe it ever would need the butter.  I can't tell the 
 difference without it!  Some recipes 
 I read called for from 2 T - to 1/3 cup butter for the above size recipe.
 kwovolacto ovolacto