The smell of freshly grated nutmeg is amazing.
This recipe is close to the one my mother made every Thanksgiving and Christmas. Wonderful, served with whipped cream or lemon sauce. I'm going to make sweetened whipped cream and add a little rum for flavoring.
I got this recipe from the internet, while searching for Indiana Persimmon Pudding recipes. It said, "it came from, some old Indiana newspaper, 1976."
2 cfresh hachiya persimmon pulp, removed from the skin
1/2 tspbaking soda
2 call purpose flour
1 tspbaking powder
1/8 tspfreshly grated nutmeg
1 Tbspmelted butter, plus more for buttering baking dish
How to Make Persimmon Pudding
- Preheat oven to 350 degrees F.
Butter a 9 x 9 baking dish and set aside.
- Stir baking soda and sugar into the persimmon pulp and set aside. This mixture may thicken as it sits, which is alright.
- In large bowl, sift together flour, baking powder, salt and spices.
Add to the persimmon mixture all at once and stir until flour is almost completely incorporated.
- In smaller, seperate bowl whisk together milk, egg and butter. Add this mixture to persimmon and flour mixture. Batter will be very loose.
Pour into buttered baking dish.
- Bake for 1 hour, covered with foil, or uncovered. Bake until firm, but still moist.
If baked covered, pudding will be very moist.
If baked uncovered, pudding will be drier and top will have a bread like crust.
Allow to sit at room temperature for 30 minutes before serving.
- Note from original poster: they baked pudding uncovered, for a more bread like top crust.
My notes: 1. When my mother baked this, she always covered it with foil, so that is what I did.
2. I also doubled the recipe, since I'm serving it for Thanksgiving. I baked it in a 9x13 glass cake pan for the 1 hr. time frame.
3. I tested for doneness after 1 hr, by inserting a toothpick in center of pudding, to see if it would come out clean, and it did.
4. I did use a hand mixer to help get the flour more incorporated, and continued using the hand mixer, when adding the milk/egg mixture.