Sue’s Recipes

Favorite recipes while living in Japan

Persimmon Puddings

Here are a number of different versions for Persimmon Pudding that I found.  I made the last one- it was quite good…. It tastes a lot like zucchini bread.

Persimmon Pudding- from bread n breakfast

1 1/2 cups buttermilk
1 teaspoon baking soda
1 teaspoon baking powder
2 cups persimmon pulp
2 cups granulated sugar
3 eggs, beaten
1/8 teaspoon salt
1 teaspoon vanilla
1/2 teaspoon cinnamon
1 1/2 cups flour
1/2 stick butter or margarine

Mix buttermilk, soda and baking powder together; set aside and let foam. Mix pulp, sugar, eggs, salt, vanilla and cinnamon together. Add to buttermilk mixture and add flour. Mix well. Melt butter or margarine in 9″x12″ pan; coat pan; combine buttermilk and pulp mixtures and blend well. Pour mixture into pan and bake at 325°F for 45 minutes.

Our Persimmon Pudding is made with local persimmons. Special note, persimmons are not ripe until they fall from the tree!

0.    2 c. sugar
0.    2 c. persimmon pulp
0.    3 eggs, beaten
0.    2 c. flour
0.    1 tsp. baking powder
0.    1/2 tsp. cinnamon
0.    1 tsp. baking soda
0.    1 1/4 c. buttermilk
0.    Pinch of salt
0.    Butter the size of an egg
Mix sugar and pulp. Add beaten eggs. Sift flour three times and add baking powder and cinnamon. Add soda to buttermilk. Alternately add flour mixture and buttermilk to persimmon pulp. Add salt. Melt butter in pan in which you will pour batter. Pour excess melted butter into batter, then all into prepared pan. Bake 1 hour at 300° to 325° F. Cool. Serve with whipped cream.

Ingredients:flour, sugar, baking powder & soda, salt, cinnamon (plus nutmeg or ginger or anything else you want to add), vanilla, milk, persimmons, egg, butter, raisins(optional)

Preheat oven to 300 degrees

Sift 1c flour with 1c sugar, 1 tsp baking soda, 1 tsp baking powder, 1/2 tsp salt, 1 tsp cinnamon.

Beat together 1 egg, 1c squished persimmon pulp, 1/4 cup milk, 1tsp vanilla, 1Tbs melted butter.

Combine the two mixtures and beat well. Add raisins, and/or nuts if you wish (I prefer pecans or walnuts to raisins), and pour into a greased baking dish. Bake at 300 for 1 hour, and server with lemon sauce (recipe following) and/or whipped cream with plenty of vanilla.

Lemon Sauce:
Ingredients: sugar, corn starch, water, 2 lemons, butter

Mix 1c sugar, 3/4 Tbs cornstarch, and a pinch of salt in a heavy saucepan. Add 1c water slowly, stirring constantly. Boil 5 min until clear, add grated rind of 1 lemon (I add a little extra), cook another min. Remove from heat and add juice of 2 lemons plus 1Tbs butter.

Makes: 4 servings
Time: about 2 hours, unattended

This dessert is literally a persimmon, frozen. But it’s amazingly delicious-much like a sorbet, but with zero work. Getting your hands on ripe persimmons is actually the hardest part, but they make a wonderful, rare dessert. I wish I could take credit for the recipe, but it was actually Gary Danko’s idea. It wouldn’t work too well in a restaurant, because it is just too simple, but it’s perfect for the home cook. 

If you overfreeze the persimmons, just temper them in the refrigerator or at room temperature for a few minutes before serving. 

4 very ripe Hachiya persimmons

1.  Wash the persimmons carefully, then place on a tray or individual plates, stem sides down. Freeze for about 2 hours, until very firm but not rock-hard.
2.  Serve, using a spoon to scoop out the stem and dive into the contents.


1 Comment»

  My favorite fruit « The Takameter wrote @

[…] persimmon recipes. I recently made persimmon pudding, which tastes a lot like zucchini bread. Click here for some recipes. The persimmon, in all its fall […]

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