Boozy Persimmon Pudding
TIME/SERVINGS
Total: 50 mins
Active: 10 mins
Makes: 10 to 12 servings
By Aida Mollenkamp
Persimmon pudding is an American classic that seems to have fallen out of fashion; give this quick and easy dessert a try and you’ll wish persimmons were available year-round.
What to buy: We used Hachiya persimmons in this recipe. They must be totally ripe and very soft, or they’ll impart an astringent note to the pudding.
Game plan: The pudding will last up to 5 days when refrigerated in a covered container.
This recipe was featured as part of our Cooking with Fall Ingredients story.
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon ground nutmeg
- 1 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon orange zest
- 2 cups puréed Hachiya persimmon pulp
- 1 cup whole milk
- 1 cup packed light brown sugar
- 3 large eggs
- 8 tablespoons unsalted butter (1 stick), melted
- 1/4 cup brandy
- Heat the oven to 350°F and arrange a rack in the middle. Whisk together flour, baking powder, nutmeg, salt, baking soda, cinnamon, and orange zest in a large bowl to aerate and break up any lumps; set aside. Coat a 13-by-9-inch baking dish with butter and set aside.
- In the bowl of a stand mixer fitted with a whisk attachment, combine persimmon pulp, milk, brown sugar, and eggs until evenly blended. Add melted butter and brandy and whisk until just incorporated. With the mixer on the lowest speed, add flour mixture in four parts, letting flour incorporate before adding the next part, and scraping down the sides of the bowl as necessary.
- Turn the batter into the prepared dish, and bake until a cake tester inserted into the center comes out clean, about 40 minutes. Serve warm or at room temperature with toasted hazelnuts and ice cream, yogurt, or whipped cream.
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