Share This RecipeUse the buttons below to share this recipe on popular social networks, print, or email it to a friend.
Warm, Baked Fuyu Persimmon Pudding
The traditional use of the Fuyu is to eat it out of hand. After harvest, the Fuyu will stay firm two to three weeks if kept at room temperature and will gradually soften like the COMMON Hachiya variety. Many people feel it is sweeter at a somewhat spongy stage, so it has a long usable time. Some people use the Fuyu in American persimmon recipes for cookies and pudding. The Fuyu is high in Vitamin A & rich in beta carotene
Write a review
- 3 large Persimmons, very soft & ripe
- 1 stick Butter, salted & softened
- 1/3 cup Brown Sugar, packed
- 1/3 cup Granulated Sugar
- 1 Egg, beaten
- 1 cup All Purpose Flour, sifted
- 1 3/4 tsp. Baking Soda
- 1 tsp. Cinnamon, ground
- 1/4 tsp. Kosher Salt
- 1/2 cup Milk
- 1 tsp. Vanilla, pure
- Purée the persimmons (with the skins) in a blender or the bowl of a food processor; set aside.
- Beat the butter and sugars together in a large bowl until light and fluffy.
- Add the egg and combine thoroughly.
- Sift the flour, baking soda, cinnamon, and salt together in a separate bowl.
- Add the dry ingredients, one third at a time, to the butter mixture, alternating with the milk.
- Add the persimmon purée and vanilla and blend thoroughly.
- Generously butter a 1 quart mold. Pour the batter into the mold and cover tightly with a buttered lid or aluminum foil.
- Place a rack in a pot taller than the mold. Place the mold on the rack and add enough boiling water to reach the middle of the mold.
- Place over medium heat on the stove top (it can also be baked in a preheated 325ºF oven).
- Cook until firm, about 1 ½ hours.
- Check the water level frequently and add more boiling water if necessary to maintain the same level.
- Transfer the mold to a cooling rack. Remove the cover; let cool until lukewarm.
- Unmold onto a plate and serve warm or at room temperature.
Nino Salvaggio http://www.ninosalvaggio.com/