Persimmon Pudding

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Servings

3

Prep Time

15 minutes

Cook Time

2 hours 15 minutes

An all time favorite of ours - nothing more delicious than ripe persimmons! Fresh persimmons were one of my favorite discoveries moving to California from NYC - beautiful and delicious - a perfect combination! And thanks to our friend Anne she shared this fabulous recipe for 3 loaves - serve one and freeze the rest!

Ingredients

  • 2 1/2 Cups Sugar
  • 3/4 Cup Unsalted Butter, melted
  • 5 Eggs, lightly beaten
  • 1/3 Cup Salute Santé! Cold Pressed Grapeseed Oil
  • 4 Cups Persimmon pureé, from ripe Hachiya persimmons
  • 5 tsp Baking soda, dissolved in 5 tablespoons of hot water
  • 5 Tbsp Brandy
  • 1 Tbsp Vanilla
  • 1 Tbsp Lemon Juice
  • 2 1/2 Cups Flour, sifted
  • 3 Tbsp Grapeseed Flour
  • 3/4 tsp Salt
  • 2 1/2 tsp Cinnamon
  • 1 Cup Raisins and/or Currants
  • 3/4 Cup Chopped Walnuts

Directions

  1. In a large bowl of an electric mixer, add the sugar and eggs. Whisk on mid-high speed until combined.
  2. Add the butter and grapeseed oil. Whisk until creamy.
  3. Add persimmon pureé, baking soda, brandy, vanilla and lemon juice and mix until combined.
  4. Sift the flour with the salt and cinnamon, and fold into the batter.
  5. Add dried fruits and nuts; combine well but do not beat too long.
  6. Pour into a buttered pudding mold or into buttered standard-size foil loaf pans. Cover tightly with a double layer of foil and place in a baking pan.
  7. Add hot water to come up the sides as high a possible and steam in the oven for 2 hours at 350 degrees (or on racks in covered soup pots on stovetop). Watch to see that the water does not evaporate.
  8. Unmold and serve warm.
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