Saturday, November 1, 2008

Recipe :: Persimmon Pudding

When I tell you that I made this pudding from scratch, with persimmons that we *just* discovered on our land, you need to understand that this entire process made me feel like the ultimate hausefrau. Under the careful tutelage of my friend, Kris, I bought my first food mill. To harvest the persimmons, I gave the tree 'a good shaking' and used only the wrinkliest and softest of fruits that fell to the ground (also under Kris' advisement).

She shared this recipe with me. My batch is cooling as I write this, but I gave it a quick taste and am smitten. The nutmeg and the cinnamon combined with the persimmons scream autumn.

Persimmon Pudding

Preheat the oven to 350 degrees.

Combine the following:

2 cups persimmon pulp (use a food mill to separate out the skins/seeds from pulp)
2 cups sugar
1/4 stick melted butter
2 eggs
2 cups flour
1 tsp. baking soda
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1/2 tsp. salt
2 1/2 cups milk

Put in a big baking dish or bowl and cook for about 45 minutes.


lotta said...

Oh, my goodness all these yummy recipes you are sharing lately. What do you do if you don't have a persimmon tree? I think there are some down by the river by Woolen Mills. I'll give that a try.

Tracey said...

Lotta - I saw them selling persimmons at Integral Yoga. *But* I discovered a major tree while hiking this weekend and can point you in that direction, too! (~wink~)

That Girl . . . said...

We love persimmons at our house. Persimmon salad, of some sort, is always on our Thanksgiving and Christmas menu. I will definitely have to try this pudding. I was thinking a few toasted hazelnuts or pistachios sprinkled on top would give it a little extra kick.

Tracey said...

TG - Oh, yeah! Toasted hazelnuts. Right on!!