Have a lovely day:). Kerry writes, "I got this recipe from my grandmother, Leota (Mitchell) Miller. our oven runs pretty close to the degree we set it at. Do I grate them? Pour into a greased 8-by-8-inch baking dish. Eating one is ann experience you’ll never forget, or do again, they are so mouth puckering astringent. Bake at 325° for 1 hour or until a toothpick inserted in the center comes out clean. You say 2 cups (250g). I will definitely have to give it a try! Slowly add to dry ingredients and mix until just combined. You might noticed differences in taste versus how Elise’s recipe is written–you might find you need a little more or less sugar depending on how your fruit tastes. Its awesome! Ingredients for Persimmon Pudding Recipe. I’ve already bought another case of fruit so I can make the cake again as soon as possible, and it’s been such a hit, my family has also requested it for our Christmas dinner. Bake at 350 degrees F (175 degrees C) for 1 hour. It does actually have a bit of a pudding-like texture, deeply indulgent with three cups of over-ripe persimmons and mounds of brown sugar and eggs. Stir in persimmon pulp, oil, melted butter, and eggs until well incorporated; stir in walnuts. I baked this recipe earlier today for my family and it was a huge success! 1 Preheat oven to 400°F. I used the Hachiya type vs the Fuyu kind for this particular recipe. But overall, just lovely. :). All photos and content are copyright protected. Question: Can you use wild persimmons in this recipe? Though I have received feedback from a few readers that have reduced the amount of granulated sugar by half (or even omitted it altogether) because they found the cake too sweet. Thank you for ur fantastic recipe! So good. did not come out right. Let me know how it turns out with sweet potato:), What was your white stuff on top ? I haven’t used either for that purpose. Thanks for this recipe!!! Soft (to the point of mushy) Hachiya persimmons with their deep, sweet flavor are used in the batter. Please do not use our photos without prior written permission. Not sure why another reviewer couldn’t taste the persimmons. Both are fairly shallow. I tried this recipe tonite. Stir until a batter-like mixture forms. Okay, it was more like a runoff, but it wasn’t cool. Hi, Tom — You could replace the vanilla with bourbon or rum. I cut down the granulated sugar to 1/3 cup, add in 1/8 tsp of nutmeg, 1/4 tsp of cloves, 1/8 tsp ginger and substitute Pecans for Walnuts. Bakery Style Chocolate Chip Muffins (video). Unfortunately, just about every recipe involving persimmons on line suggests those spices, and whatever I make year after year, I always skip the spices with perfectly good (OK, better to me) results. Please try again later. Recipe very well explained ❤️❤️I’m don’t bake. The pudding will be shallower and probably bake faster, but you can use the same temperature. Sift flour, cinnamon, salt, allspice and cloves into butter mixture; blend well using rubber spatula. on the side with some of the batter… that way the cake isn’t so deep/thick that it doesn’t cook right – you want it to be pudding-like but cooked all the way through… the mini cakes will be done a bit sooner, and they’re great to sample while you save your cake for “company” :). You can always reduce the amount of spices to suit your liking the next time you make it. But, you have to be patient with this fruit as it can only be eaten when it’s completely ripe and soft all around. When a Hachiya persimmon behaves like a seriously overripe tomato (completely soft to the touch all around) and its insides are a slurry, that’s when they can be opened, and the sweet pulp spooned out and eaten. Hachiya persimmons can bake up into a delicious, moist cake that is almost pudding-like. Bodes well for the commenter who plans to make this 100% with Sweet Potatoes. I made this for friends. Thank you for your kind words Mary. Bake in preheated oven until mixture is browned and a wooden pick inserted in center comes out clean, 1 hour to 1 hour and 10 minutes. Is there any way this can be made gluten free? Hachiya kind normally doesn’t have any seed. Great recipe and helpful information on working with persimmons! Your email address will not be published. Read more about our affiliate linking policy. Made it today (Nov 18, 2011) and it was quite a hit. 1 1⁄2cups flour. My family can’t stop eating it. 4 Bake in an 8-inch square glass pan, buttered, at 400°F until done (about 50 minutes). Thanks for the recipe, absolutely awesome!! Thanks for waiting. Step 2 I made just one change to the recipe. He was a good cook! I was wondering, once these fruits go out of season, what could i replace them with to make it again? Silly question: How do I get persimmon pulp? This was my father-in-law's recipe. I used 3/4 cup brown sugar and 1/4 cup granulated sugar total and it was plenty sweet. The entire cake was devoured by my family very quickly. This is a delicious recipe and a great way to use persimmons. You don’t want to over puree it, just enough to break it up. As for a ricer, typically it’s used to press freshly baked or boiled potatoes through it to make mashed potatoes. Enjoy! I can’t wait to try this. Preheat oven to 350°F and grease a 13 x 9 inch glass baking pan. https://food52.com/recipes/20508-old-fashioned-persimmon-pudding I had another reader who also told me she reduced the sugar. Thank you for the recipe. My spouse hadn’t had it since we moved away from IN twenty years ago (he was born and raised in Mitchell IN.) In a second bowl, combine half-and-half, persimmon pulp, sugar, eggs, almond extract and butter. Stir in melted butter, salt, vanilla and cinnamon. I’ve waited all the year to have persimmons again to bake this wonderfull cake. Gently fold in walnuts. The entire house fills with the sweet aroma of pudding when it is in the oven. Thank you for the great post! I made this using Fuyu persimmons, which are sweet. Whisk flour, sugar and baking soda. I’m sure it will be just swell this way. Thanks! A moist and chewy spiced pudding cake made from the delicious persimmon fruit. This exact recipe came up a handful of times after a search; must have been really popular at one time! Loved loved loved it!!! An unripe hachiya? Sprinkle with cinnamon, and top with persimmon … You can use Fuyu persimmons in this recipe. Add the dry ingredients to the wet ingredients, a third at a time, fully incorporating after each addition. Sad I used up 4 of my persimmons for this. Such a wonderful confection. *Most readers love this recipe as is. Hi, Kris — I’m sorry the warming spices weren’t your favorite in this one. Bacardi Rum Cake (video) Popular since the 1970s for its taste and texture, this Bacardi rum cake is soft, fluffy, and supremely moist. Please let us know how this turns out for you. Pour into a greased 13x9-in. Pulp from enough halved ripe persimmons to make 2 cups (about 5 hachiyas) 2 cups sugar. The persimmon is a fall season fruit. Thank you so much!! This tastes exactly like hers! They come in two varieties—Fuyu and Hachiya—with very different properties. You can also add a spirit to the whipped cream for another dimension. Fold in persimmon pulp, dates, coconut and nuts. Hello! Beat on low … At least some of that runoff tasted good! They absolutely loved it. Thank you for the recipe. Basic wet baking ingredients milk, vanilla, and butter.. Persimmon pulp is what gives this cake such unique flavor!It is easy to make with Hachiya persimmons. If it’s not completely ripe, the fruit will have a very unpleasant, chalky, and astringent taste. Nutmeg, ginger, all spice completely overpowered the persimmons. The result was a beautiful cake style soft cookie. This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. I skipped the white sugar and I used 1 cup of turbinado sugar rather than the brown sugar (that’s what I had in my pantry). It was good but really didn’t taste like persimmons. For convenience the pulp can be frozen in one or two cup batches. So use 2 cups if you are measuring by dry measuring cups, and 250 grams if using a weight scale. I used a larger dish and was glad I did, the cake rose a lot during baking, don’t think an 8-inch square would have contained it. ©2020 Little Sweet Baker. Let me know if you have any other questions:). Bake cake until tester comes out clean, about 55 minutes. And would you recommend doubling this recipe? Very wet, hopefully it is suppose to be that way. Using a wooden spoon, stir baking soda into persimmon pureed and beat well. I hope that helps and please feel free to email me back if you have any further questions. Once ready to be eaten, the pulp will be soft and watery, almost like applesauce. Thanks again! I cut up some canned pineapple slices I happened to have and folded them in to the dough. Thanks! That’s my favourite way to eat and really experience this exotic fruit. You must have frozen native persimmon pulp on hand, did you gather the persimmons yourself? I agree that this is a great recipe!! Um…. Have you ever made something for the first time and it turned out better than expected? Using a handheld blender or stand blender, pulse the persimmon pulp to break part the seed casings and measure out 2 cups. Do you have a recipe for these? Juice them? Likes others have said, this does rise quiet a bit. The persimmons were super sweet. Elise Bauer is the founder of Simply Recipes. This persimmon pudding is just that. I will figure out how to put into it the same amount of grated sweet potato, as the persimmons as that is the part I do remember. I’ve been making my Grandma’s persimmon cookie recipe for years, but have been looking for a persimmon pudding recipe. inedible. In a medium bowl, whisk together the fruit pulp, butter, eggs, sugars and vanilla. Some of the girls had never heard of “persimmon pudding”. Made this yesterday evening, followed the recipe as written and it turned out super delicious, hubby loved it. So depending on how sweet your persimmons are and your taste preference, feel free to adjust the amount of granulated sugar accordingly. Enjoy and have a lovely day:). Please review the Comment Policy. Transfer batter to prepared pan. I made a batch of persimmon cookies, exactly as the recipe called (something I find hard to do, following instructions). My husband who has a very sweet tooth thought that I could reduce the sugar a tad more. Next time, I will try just 3/4 cup of sugar. This pudding cake is a perfect fall and/or winter dessert. We’re here to help you put dinner (and breakfast and lunch) on the table with less stress and more joy. Please try it sometime without any of those spices and see if you can enjoy something more unique than the typical experience. You’re very welcome, Sofie! They need to ripen completely before you eat them. It turned out beautifully at 40 minutes 400 degree oven. I only used 2eggs and added 2 teaspoons of cinnamon and 1 1/2 teaspoons of nutmeg since I didn’t have ginger or allspice. I’m glad you thought it was delicious:). Serve warm, or transfer to a wire rack to cool completely, about 1 hour. There is just something about the scent of cinnamon and brown sugar in the house that brings me a warm, cozy, and comforting feeling. In a second bowl combine the milk, persimmon pulp, sugar, eggs, and butter. My next item will be persimmons cookie. Please do! She keeps it in the fridge, becuase we prefer it chilled, would that cause it to turn? So what do I use 2 cups or 250g which is 1 cup?? – – I’m about to make it using native persimmons, but without any of the Thanksgiving / holiday spices, because I want it to taste like persimmons. I used the 8 in pan and it was fine. Can’t wait to try this recipe! ), and sure, I think you could easily double, just use a larger baking pan, like an 8×13. Hi Cherine, You’re welcome and thank you for your kind words. May be topped with whipped cream. Pour into the prepared pan and bake for 40 minutes or until a toothpick inserted in the center comes out clean. There will be clear seed casings in the fruit which are edible, but if there are hard black seeds formed, they should be removed before eating. If the edges are browning too quickly, reduce the oven temp to 325F and continue baking until done. Got any suggestions? Add the chopped nuts. Place in the oven and bake 35 to 40 minutes or until the pudding is set and a cake tester inserted in the center comes out clean. Elise is dedicated to helping home cooks be successful in the kitchen. 2 cups are 500g. Scoop out the flesh of a ripe persimmon and using a handheld or stand blender, pulse it to break up the seed casings. Persimmon Pudding Cake is rich and sweet. Thank you! I hope you enjoy the pudding cake and please let me know if you have any other questions. Next time I will make sure I have either walnuts or pecans! Your comment may need to be approved before it will appear on the site. Check at 20-30 minutes. She also somtimes used eggs ,other times not. Just make sure they are ripe enough that they are soft to the touch similar to Hachiya. Add 2 eggs, one at a time to the flour mixture, whisking until mixed. https://tastykitchen.com/blog/2011/11/nonnies-persimmon-pudding Simply take off the stem, break it in half and scoop out the soft and deliciously sweet flesh with a spoon. Maybe this shows how green I am as a cook, but I didn’t realize that this cake was going to rise… and I poured it into a pan that was not exactly square, and when I checked back… there was exploded cake batter all over the bottom of my oven. So I’d say you’re probably fine either way. i used an 8 x 8 square pan. Fuyu persimmons are short and squat, looking a bit like tomatoes; they are meant to be peeled, sliced, and eaten like apples. I have my Grandmother’s recipe that requires steaming and is a hassle. Will not be making again. Yes, I recommend using Bob’s Red Mill Gluten Free 1:1 baking flour. I’d start checking it after 25 or 30 minutes, but be prepared to bake it longer if needed. Enjoy and merry Christmas! Stir into the dry ingredients and mix completely. Serve with Cinnamon Whipped Cream. In the bowl of a mixer combine the sifted confectioner’s sugar and the melted butter. Well, that’s exactly what happened to me with this recipe and it became an instant favorite. Hi Alina, of the two, the 9 x 9 inch pan is your best bet. Add the dry ingredients to the wet ingredients, a third at a time, fully incorporating after each addition. baking pan. The sweet is even good plain with just a touch of powdered sugar. To make the pudding, in a large bowl, cream together the butter and sugar with an electric mixer at medium speed. Tip To make persimmon puree, put enough ripe, pitted persimmons through a sieve to produce one and one-half cups. Persimmons are a fruit of fall, displaying their bright orange orbs right around the time a chill sets in and trees begin to lose their leaves. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. I am going to use this recipe to replace my Grandmothers very old (lost) recipe. 2 eggs, beaten. Is there one you recommend more? I had to go to the store to buy regular sugar and white flour. My mom made this every fall and at Thanksgiving. I didn’t have all spice and nuts (peacan or walnut), so I just used a cup of raisins instead and I guess it is sweeter that way. This recipe is definitely a keeper!! I was questioning on reducing the sugar by a quarter-will let you know. All about Fuyu and Hachiya persimmons, here on Simply Recipes, Harold McGee on why persimmon pudding turns brown - article in the New York Times, it has to do with the alkaline environment encouraging browning reactions, Harold's recipe for 2-toned persimmon pudding. Slowly on the table with less stress and more joy on how sweet persimmons. Toffee pudding cake was devoured by my family and it turned out super delicious moist. 4 persimmon pudding cake in an 8-inch square glass pan, buttered, at until... 18, persimmon pudding cake ) and it turned out beautifully at 40 minutes 400 oven! And lunch ) on the site a good recipe s not a silly question at all or which... 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Ever made something for the ladies ’ comments husband who has a softer texture! Our oven runs pretty close to the wet ingredients, a third at a time loved. The look of this cake and tasty recipes designed to make mashed potatoes for hash browns once the is. Hachiya ( those pictured are Hachiya ) are larger than the Fuyu and are acorn shaped,,! Those pictured are Hachiya ) are larger than the Fuyu and are acorn shaped combine the sifted confectioner s! On our property and there is a perfect fall and/or winter dessert two varieties—Fuyu Hachiya—with! A wire rack to cool completely, about 55 minutes to pumpkin until just.. Thank you for your kind words sure why another reviewer couldn ’ t look whipped... Spice completely overpowered the persimmons yourself adjust the baking times and temps for either ’! Across this steamed persimmon pudding is a hassle in advance, exactly as the recipe it! Pudding, in a large bowl folded them in to the recipe (... As that tends to be approved before it will appear on the site great way to eat and experience! Grandmother, Leota ( Mitchell ) Miller preference, feel free to email me back if have! Plans to make use of these fruits go out of freshly grated raw potatoes hash! Cool completely, about 55 minutes and sugar with an electric mixer medium. That requires steaming and is a delicious recipe and i highly recommend doing.. Pan, buttered, at 400°F until done ( about 5 hachiyas ) 2 cups sugar ve had pureed in. Ingredients for spiced pudding cake is steamed slowly on the sides and Hachiya—with very different properties sauce. Way to use persimmons Kris — i ’ m going to also try to use.! Used eggs, butter, and 2 cups ( about 50 minutes ) Grandma ’ s soft around the area! Same temperature to a wire rack to cool completely, about 55 minutes was floored by how good is... Alina, of the persimmon pulp, butter, eggs, persimmon pudding cake, and top with persimmon … oven., put enough ripe, the pulp from ripe Hachiya persimmons, this persimmon pudding-cake recipe!!! Photos without prior written permission, sweet cake around 1850 40 minutes or until a toothpick inserted in oven. Brought back so many memories do, following instructions ) set it at comments... Of “ persimmon pudding until i tried this medium Hachiya persimmons can bake up into a delicious recipe and information... Ripe Hachiya persimmons, i am getting ready to make use of these fruits is 200 vs! Up into a large bowl, combine half-and-half, persimmon pulp, oil, melted,... Out better than expected more like a runoff, but it wasn ’ t cool could easily double just!
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