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Persimmon Pudding

When a group of ladies and I served this cake-like dessert for a church get-together, it was an instant hit. The persimmon flavor is subtle, and the butter sauce adds elegance.

6 ServingsPrep: 20 min. Cook: 1-1/2 hours

Ingredients

2 tablespoons butter, softened
1 cup sugar
1 egg
1 cup all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 cup milk
1 cup mashed ripe persimmon pulp (about 3 medium)
BUTTER SAUCE:
1 cup sugar
1/2 cup evaporated milk
1 tablespoon butter
Dash salt
1-1/2 teaspoons vanilla extract

Directions

In a large bowl, cream butter and sugar until crumbly, about 2
minutes. Add egg; beat well. Combine the flour, baking soda, salt
and cinnamon; add to the creamed mixture alternately with milk. Stir
in persimmon pulp.
Pour into six well-greased 8-oz. custard cups or ramekins. Cover
tightly with a double layer of foil. Place on a rack in a deep
kettle. Add 1 in. of boiling water to kettle; cover and boil gently.
Replace water as needed. Steam for 1-1/2 hours or until a toothpick

2 of 2

Persimmon Pudding (continued)

Directions (continued)

inserted near the center comes out clean. Let stand 10 minutes
before removing from custard cups.
For butter sauce, in a small saucepan, combine the sugar, evaporated
milk, butter and salt. Cook and stir over medium heat for 3-5
minutes or until heated through. Remove from the heat; stir in
vanilla. Drizzle over pudding.
Yield: 6 servings.

Editor’s Note: Use the Hachiya, acorn-shaped, variety persimmon that is ripe and soft. To scoop out Hachiya persimmons for mashing or pureeing, halve the fruit and scoop out the pulp with a spoon, discarding the stem, skin and seeds, if any.

Nutrition Facts: 1 serving equals 464 calories, 9 g fat (5 g saturated fat), 59 mg cholesterol, 722 mg sodium, 93 g carbohydrate, 2 g fiber, 5 g protein.