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 they 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
My Cook: Persimmon Pudding
- 3 (very ripe) fuyu persimmons, or 2 hachiya persimmons ~ 1 cup
- ¼ cup brown sugar
- ½ cup white sugar
- 2 eggs
- 2 tbsp butter
- ½ cup whole milk
- ¼ cup sour cream
- 1 tsp vanilla
- 1 cup all purpose flour
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ raisins
- pinch salt
- ¾ tsp baking soda
Scoop out the pulp from the persimmons and discard the skins and stems.
Beat sugar and butter together until smooth, add eggs and beat until pale yellow.
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.
Sift the flour, spices, and salt into the batter.
Whisk until smooth, then stir in the raisins.
Grease a Suvie pan with butter.
Pour the batter in and cover with aluminum foil. Enter the Slow Cook Settings and cook.
Slow Cook Settings
Protein: HIGH, 2 hours
Starch: 0 minutes
Remove the pudding from Suvie and let cool for at least 10-15 minutes.
Serve with a dollop of fresh whipped cream!
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.