Persimmon-Nut-And-Raisin Pudding
Published January 6, 2001
- Total Time
- 2 hours 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
¼ cup cognac or brandy
½ cup raisins (or more, if you like them)
2 pounds very ripe persimmons
1 ¼ cups flour
⅛ teaspoon salt
¾ teaspoon baking soda
¾ teaspoon baking powder
1 teaspoon cinnamon
¾ cup sugar
3 eggs
2 cups buttermilk
1 teaspoon vanilla
6 tablespoons butter, melted
1 cup mixed nuts (or just walnuts); more if you like them
1 cup creme Chantilly (or more)
Nutritional analysis per serving (6 to 8 servings)
87 grams carbs; 85 milligrams cholesterol; 559 calories; 8 grams monosaturated fat; 3 grams polyunsaturated fat; 8 grams saturated fat; 20 grams fat; 3 grams fiber; 334 milligrams sodium; 10 grams protein; 27 grams sugar
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 oven to 375 degrees.
- Step 2
Pour the cognac over the raisins to plump them, then set aside.
- Step 3
Peel and puree the persimmons, either in a blender or a food mill.
- Step 4
Mix all the dry ingredients, except for the sugar, together in a bowl.
- Step 5
Incorporate the persimmon puree, the sugar, eggs, buttermilk and vanilla together, then add that mixture to the dry ingredients and blend completely.
- Step 6
Melt the butter and incorporate into the mixture.
- Step 7
Chop the nuts and lightly toast them for 5 to 10 minutes in the oven.
- Step 8
Toss the nuts, raisins and cognac into the mixture and stir well.
- Step 9
Butter a 9-inch baking dish, pour in the ingredients and bake for two hours.
- Step 10
Serve hot or warm, topped with a creme Chantilly.
Private Notes
Comments
This was pretty tasty despite it being "ugly". I will make it again, but with some adjustments. 1)The top of my pudding turned almost black within the first hour - so I covered it with foil. Next time I'll cover it sooner. 2) The body of the pudding was watery and slightly mushy. Next time I'll cook it in a water bath. Otherwise, it was so delicious and caramel-like. The perfect autumn and winter treat!
This was pretty tasty despite it being "ugly". I will make it again, but with some adjustments. 1)The top of my pudding turned almost black within the first hour - so I covered it with foil. Next time I'll cover it sooner. 2) The body of the pudding was watery and slightly mushy. Next time I'll cook it in a water bath. Otherwise, it was so delicious and caramel-like. The perfect autumn and winter treat!