Persimmon And Buttermilk Pudding
- Total Time
- 50 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½cups fresh or canned persimmon puree (see note), or use canned pumpkin
- 2½cups buttermilk
- 1½cups sugar
- 1½cups flour
- 1½teaspoons baking powder
- 1½teaspoons baking soda
- Salt to taste, if desired
- ½teaspoon powdered cinnamon
- ½teaspoon freshly grated nutmeg
- 4eggs
- ¼cup melted butter, plus butter for greasing the baking dish
Nutritional analysis per serving (8 servings)
381 calories; 11 grams fat; 6 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 63 grams carbohydrates; 2 grams dietary fiber; 43 grams sugars; 8 grams protein; 505 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 400 degrees.
- Step 2
Put the persimmon puree into a mixing bowl and add the buttermilk. Beat well with a mixer.
- Step 3
Sift together the sugar, flour, baking powder, baking soda, salt, cinnamon and nutmeg.
- Step 4
Beat the eggs and add them to the persimmon mixture. Add the sifted dry ingredients and beat with the mixer. Beat in the butter. There should be about six cups.
- Step 5
Butter a six-cup baking dish and pour the batter into it. Set the baking dish in a larger utensil and pour boiling water into the larger dish.
- Step 6
Place in the oven and bake 35 to 40 minutes or until the pudding is set and a cake tester inserted in the center comes out clean.
- Step 7
May be topped with whipped cream.
- To make persimmon puree, put enough ripe, pitted persimmons through a sieve to produce one and one-half cups.
Private Notes
Comments
I had similar issues. I put mine into 3 small bread pans to experiment and took them out at different baking times: the one I took out at 40m held together the best! It got me thinking this is a custardy thing that I’m just not doing right. After the overall failure, I looked up a video of a champion permission pudding professional and her recipe is very close to this one so I’d suggest watching and following her tried and true method (it also shows the target consistency): youtu.be/BYHQlWZTQFU
I loved this. I did follow the advice in the comments below and cooked it at 375 for 55 minutes and it was beautiful.
There is another persimmon and buttermilk pudding recipe in NYT Cooking that appears to be both easier and more successful than this one. Like some of the commenters, I also ended up with a half-done spongey top and liquid mess below. It tastes good but looks awful. Used 1/3 less sugar, but I don't think this really affected the result. If I were to do this again, I would lower the temp and plan to bake it for at least an hour. But really... just use the other recipe for persimmon pudding.
I had similar issues. I put mine into 3 small bread pans to experiment and took them out at different baking times: the one I took out at 40m held together the best! It got me thinking this is a custardy thing that I’m just not doing right. After the overall failure, I looked up a video of a champion permission pudding professional and her recipe is very close to this one so I’d suggest watching and following her tried and true method (it also shows the target consistency): youtu.be/BYHQlWZTQFU
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