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What Is Persimmon Pudding?

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  • Written By: Misty Amber Brighton
  • Edited By: Allegra J. Lingo
  • Last Modified Date: 23 November 2014
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Persimmons are small yellow-orange fruits with a meaty flesh and hard pit. The pulp of these fruits can be combined with flour, sugar, milk, eggs, and other ingredients, then baked to form persimmon pudding. This dessert more closely resembles cake than pudding. It can be served hot or cold and is more popular during the fall and winter months.

Most people prefer to make persimmon pudding from freshly gathered fruit if it is available. Persimmon trees grow in the United States, South America, and Asia, so residents of these areas often have access to this crop. Individuals in other parts of the world may rely on frozen persimmon pulp to make this dessert.

Flour, sugar, and eggs are usually added to the persimmon pulp when making this dish. A type of leavening, such as baking powder or baking soda, is also required. Some recipes may call for butter and milk, which help moisten the dry ingredients and give the finished product a thick texture.

After mixing, the batter is then placed in a baking dish and baked in the oven for around an hour. When complete, this dish will be a medium brown color and is typically slightly darker on top. Many people find it looks like a cake or brownie rather than pudding. This is because unlike most puddings, the texture of this dessert is usually rather thick and solid.

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Even though it resembles cake, persimmon pudding is generally not frosted. Some people add a spoonful of whipped cream to the top of this dessert. It can also be enjoyed along with a scoop of vanilla ice cream. Whipped cream is often added when the pudding is served cold, while ice cream may be served along with a warm product. Carmel sauce could be added to the pudding whether served hot or cold.

Persimmon pudding is usually very moist in the center. The top of this pudding is also rather moist, but can be crisp around the edges. It tastes very sweet and has a distinct rich flavor that is also rather light on the stomach.

This dish is best stored at room temperature. It should be covered with plastic wrap or placed in a sealed container in order to keep it from drying out. Persimmon pudding normally keeps very well, so the dessert can be enjoyed for up to a week after it is prepared.

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bear78
Post 3

What's the best tray to use for persimmon pudding. I've been looking at pictures and some people made it like bundt cake, others looked like creme brulee in small round ceramic cups. And yet others made it in a tray and cut it into squares. Does one type work best?

I think I prefer something with some thickness but I want to get the right consistency and I'm not sure which type of tray/cup would be best for that. Can anyone advise me on this?

fify
Post 2

@bluedolphin-- I love persimmon pudding. My grandmother used to make it every year for us in late fall. I don't know how to describe his dessert. As the article said, it's definitely not a pudding although it's called that. The texture is something between a pie and a brownie. It's softer in the center and sort of forms a crust on the outside. If you've ever had Chinese mooncake, persimmon pudding has a similar consistency and it's equally dense and sweet.

It's actually a great alternative to the traditional pumpkin pie at Thanksgiving. But it's not as well known because not everyone has access to persimmon and persimmon puree.

bluedolphin
Post 1

I have quite a few ripe persimmons in the kitchen right now. I enjoy them ripe too but there is only so much I can have. I think I might make persimmon puree with them, freeze some of it and use the rest for persimmon pudding. I've never made persimmon pudding before but it sounds easy enough and I can't imagine anything with persimmon turning out bad. So I'll give it a try this weekend.

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