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Persimmon Pudding

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“This recipe can be made a day ahead and refrigerated, covered airtight, once it is completely cooled. The cooling time is at least 1 hour. This is delicious served with persimmon ice cream if you can find it.”
READY IN:
2hrs
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Put a rack in the center of the oven; preheat the oven to 275 degrees.
  2. Grease four 6-ounce-capacity individual souffle dishes.
  3. Set them aside with a shallow baking pan large enough to hold them.
  4. Bring a kettle of water to boil.
  5. Put the flour, sugar, cinnamon, salt, baking soda, and baking powder in a large bowl.
  6. Stir well.
  7. Put the persimmon pulp, egg, egg yolks, cream and milk in a 1-qt bowl.
  8. Whisk until smooth and flowing.
  9. Add the dry ingredients and stir until smooth.
  10. Divide the mixture among the prepared dishes.
  11. Top with the pecans, dividing them equally.
  12. Place the dishes in the baking pan.
  13. Balance the pan on the edge of the oven rack and carefully pour the boiling water into the pan to reach halfway up the sides of the dishes.
  14. Gently slide the pan into the center of the oven.
  15. Bake until the pudding has risen and cracked slightly on the surface, about 40 minutes.
  16. A toothpick inserted in the center will come out moist but not wet.
  17. The pudding should not be firm.
  18. Use a spatula to transfer the dishes from the water to a wire rack for at least an hour before serving.
  19. Slightly sweetened cinnamon-flavored whipped cream or vanilla ice cream, for serving.

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