Perfect for the fall, this Savannah Persimmon Pudding tastes great with vanilla ice cream!
Me and my 21 month old son were walking our neighborhood and we found a strange fruit tree. The leaves had all dropped but bright orange fruit remained. I had had persimmons many years ago and I had made some yummy fall desserts with them. So we grabbed a few and brought them home.
Before you can eat a persimmon it needs to be very, very ripe. If it isn’t ripe enough it drys out your mouth and tastes awful!
I let our persimmon ripen on the counter for several days, until it was very soft. Then it was ready to make into persimmon pudding.
Persimmon pudding is a like a cake that is super moist, dense, chewy with fall spices. It really is yummy!
1 cup persimmon pulp (about 2 medium fruits)
2 tbsp melted unsalted butter
1 large eggs
1/2 cup white sugar
1/2 cup lightly packed brown sugar
1 tsp vanilla extract
1 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1 tsp ground cinnamon
- Preheat oven to 350°F and grease a 9 x 9 inch glass baking pan.
- Sift flour, baking powder, salt, cinnamon and nutmeg into a large bowl. Set aside.
- In a medium bowl, whisk together the fruit pulp, butter, egg, sugars and vanilla.
- Slowly add to dry ingredients and mix until just combined.
- Spread onto prepared baking pan and bake for 30 minutes or until a toothpick inserted Into the center comes out clean.
Enjoy with some vanilla ice cream or whipped cream.