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.
Total TimePrep: 20 min. Cook: 1-1/2 hours
- 2 tablespoons butter, softened
- 1 cup sugar
- 1 large egg
- 1 cup all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/2 cup whole 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
- 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 inserted in 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.
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 Facts1 each: 464 calories, 9g fat (5g saturated fat), 59mg cholesterol, 722mg sodium, 93g carbohydrate (75g sugars, 2g fiber), 5g protein.
Originally published as Persimmon Pudding in Country Woman Christmas 2009
Follow along as we show you how to make these fantastic recipes from our archive.