In my opinion the quintessential Christmas dessert is a warm piece of persimmon pudding with whipped cream after dinner. And if I’m being completely honest I usually have a square cold, for breakfast too. It’s just that good. Persimmon pudding is the ultimate mashup of warming pumpkin pie spices and a sticky sweet, brownie-like texture. Although persimmons are most popular in Asia where they are eaten fresh or dried (think of a really big dried apricot), they have been getting more attention in America.
Persimmon Pudding
Ingredients
- 3 (very ripe) fuyu or 2 hachiya persimmons, about 1 cup total
- ¼ cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 tbsp butter, melted
- ½ cup whole milk
- ¼ cup sour cream
- 1 tsp vanilla
- 1 cup all purpose flour
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ raisins
- 1 pinch salt
- ¾ tsp baking soda
- 1 cup whipped cream, to serve
Directions
1) Scoop out the pulp from the persimmons and discard the skins and stems.
2) In a large bowl, beat sugars and butter together until smooth, add eggs and beat until pale yellow.
3) Add the baking soda to the milk and stir to combine. Add milk, sour cream, vanilla, and persimmon pulp to the eggs and sugar. Whisk until smooth.
4) Sift the flour, spices, and salt into the batter. Whisk until smooth, then stir in the raisins.
5) Grease a Suvie pan. Pour the batter into the pan, smoothing the top with a spatula. Place pan in the bottom zone of Suvie, input settings, and cook now or schedule.
Suvie Cook Settings
Bottom Zone: Slow Cook High for 2 hours
6) After cooking, remove the pudding from Suvie and let cool for at least 10-15 minutes in the pan. Divide between plates and serve with a dollop of fresh whipped cream.
Note: If you would like to make this recipe in Suvie 1.0, insert pan into the top zone of Suvie, fill reservoir, and set to Slow Cook on High for 2 hours.
Wine Pairing
Try pairing this pudding with a glass of Ice Wine. Ice wine itself is very sweet and will pair well with the spicy notes of the cinnamon and nutmeg.
