How to Make Persimmon Pudding

Fresh persimmons make a flavorful pudding.

Persimmons, a native of the American Midwest, are round fruit with reddish flesh that are harvested from trees in autumn. After persimmons to soften at room temperature for several days, they can be crushed to make a sweet pulp to use in a variety of dishes, such as persimmon pudding.

Things You'll Need

• 4 to 6 fresh persimmons
• Paring knife
• Cutting board
• Slow cooker
• Cinnamon
• Food processor
• 3/4 cups persimmon pulp
• 1/2 cup sugar
• 1 egg
• 1 1/2 cups all-purpose flour
• 1/2 tsp. baking soda
• 2 1/2 cups milk
• Cooking oil
• 2 tsp. butter
• Electric mixer
• Measuring cups and spoons
• 1-quart casserole dish
• Spatula
• Oven

Instructions

Persimmon Pulp

1. Peel the fresh persimmons, cut them in half and remove the center seeds.

2. Place the peeled and seeded persimmons into a slow cooker and add enough water to almost cover them. Sprinkle the tops of the persimmons lightly with cinnamon.

3. Cover the slow cooker and set it to low. Cook the persimmons for six to eight hours and then allow them to cool.

4. Puree the cooked persimmons in a food processor until they are smooth to finish making persimmon pulp.

Persimmon Pudding

1. Mix 3/4 cup of persimmon pulp, sugar and an egg in a large bowl with an electric mixer until the ingredients blend completely.

2. Combine the all-purpose flour and the baking soda together in a small bowl.

3. Add one-third of the flour mixture and one-third of the milk to the persimmon mixture. Continue adding the flour and the milk alternately into the bowl and mix it with an electric mixer for two to three minutes until it forms a smooth pudding.

4. Grease a casserole dish lightly with oil. Pour the pudding into the casserole dish.

5. Dot the top of the pudding with small dabs of butter evenly over the top.

6. Preheat the oven to 350 Fahrenheit. Bake the pudding for two hours, stirring it every 20 minutes during the baking time. Remove the pudding from the oven after the time elapses and allow it to slightly cool on a wire rack before serving.

References

• Michigan State University: Unusual Fruit Plants
• University of Illinois Extension: American Persimmon