Imagine a dessert that transports you back in time, where family recipes were treasured like precious gems and every bite tells a story of tradition and love. Mabel Riester's Persimmon Pudding is not just a dessert—it's a culinary journey that captures the essence of classic American home cooking. With its rich, velvety texture and warm, comforting spices, this pudding transforms humble persimmons into a magical treat that will have your taste buds dancing and your family begging for seconds!
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 2 ripe persimmons, peeled and pureed
- 1 cup sugar
- 1 cup milk
- 1/2 cup butter, melted
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x9-inch baking dish or a similar-sized oven-safe dish with butter or non-stick spray to prevent sticking.
- In a mixing bowl, combine the two ripe persimmons that have been peeled and pureed. Make sure the puree is smooth and free of lumps.
- Add 1 cup of sugar to the persimmon puree and mix well until the sugar is fully incorporated.
- Pour in 1 cup of milk and 1/2 cup of melted butter into the mixture. Stir until all the wet ingredients are combined thoroughly.
- In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of salt, and 1/2 teaspoon of cinnamon. This will ensure that the dry ingredients are evenly distributed.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can affect the texture of the pudding.
- Stir in 1 teaspoon of vanilla extract, mixing until it is evenly distributed throughout the batter.
- Pour the batter into the prepared baking dish, smoothing the top with a spatula to ensure even cooking.
- Place the baking dish in the preheated oven and bake for about 1 hour, or until the pudding is set and a toothpick inserted into the center comes out clean.
- Once baked, remove the pudding from the oven and allow it to cool for a few minutes before serving. It can be enjoyed warm or at room temperature.
- Serve Mabel Riester's Persimmon Pudding with whipped cream or a scoop of vanilla ice cream, if desired, for an extra special treat!
Tips
- Choose Perfectly Ripe Persimmons: Use Hachiya or very soft Fuyu persimmons that are almost jelly-like when ripe. Unripe persimmons can be extremely astringent and ruin your pudding.
- Smooth Puree is Key: Ensure your persimmon puree is completely smooth by using a blender or food processor. Lumps can affect the pudding's texture.
- Don't Overmix the Batter: Mix ingredients just until combined. Overmixing can lead to a tough, dense pudding instead of a tender, moist one.
- Check for Doneness Carefully: Use the toothpick test—it should come out clean or with just a few moist crumbs. Avoid overbaking, which can dry out the pudding.
- Serving Suggestions: While delicious on its own, a dollop of whipped cream or vanilla ice cream can elevate this classic dessert to new heights.
Nutrition Facts
Calories: 242kcal
Carbohydrates: 39g
Protein: 3g
Fat: 9g
Saturated Fat: 5g
Cholesterol: 20mg
