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

Ingredients

  • 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

Directions

Scoop out the pulp from the persimmons and discard the skins and stems.

2-2

Beat sugar and butter together until smooth, add eggs and beat until pale yellow.

6-2

Add the baking soda to the milk and stir to combine. Add milk, sour cream, vanilla, and persimmon pulp to the eggs and sugar.

8-2

Whisk until smooth.

Sift the flour, spices, and salt into the batter.

10-2

Whisk until smooth, then stir in the raisins.

12-2

Grease a Suvie pan with butter.

14-1

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

15-1

Remove the pudding from Suvie and let cool for at least 10-15 minutes.

Serve with a dollop of fresh whipped cream!

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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.

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