American · Dessert
Indiana persimmon pudding
A warm, spiced steamed pudding made from ripe American persimmon pulp, egg, buttermilk, and cinnamon, baked slowly until dense and custardy, then served warm with cream—a Hoosier autumn tradition.
$3
15 minsPrep
60 minsCook
75 minsTotal
EasyLevel
Nutrition per serving
612Calories
11.8gProtein
30.2gFat
73.5gCarbs
52.3gSugar
4.1gFiber
698mgSodium
330mgChol
17.6gSat Fat
540mgPotassium
140mgCalcium
1.9mgIron
0.7mcgVitamin B12
14mgVitamin C
Goes well with
Hojicha (Roasted Green Tea)
local
Upland Brewing Company Wheat Ale
international
vegetarian
sweet-spot
Instructions
1
Prep
Preheat the oven to 325°F and butter a small ramekin. Puree the persimmon pulp until smooth and seed-free.
2
Whisk
In a medium bowl, whisk together the egg, sugar, and melted butter until pale, about one minute.
3
Fold
Stir in the persimmon pulp and buttermilk until combined. Sift the flour, baking soda, cinnamon, nutmeg, and salt over the mixture and fold gently until no dry streaks remain.
4
Bake
Pour the batter into the ramekin and bake at 325°F for 50–60 minutes until the top is deep amber, firm to touch, with a slightly underset custardy centre.
5
Rest
Let the pudding sit in the ramekin for 15 minutes to firm slightly.
6
Plate
Serve warm from the ramekin or turn out onto a plate, drizzling the heavy cream over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7 oz200g American persimmon pulp
- 22 eggs
- 1/2 cup120ml buttermilk
- 1/2 cup70g all-purpose flour
- 1/2 cup100g sugar
- 4 tbsp56g butter, melted
- 1 tsp1 tsp baking soda
- 1 tsp1 tsp cinnamon
- 1/2 tsp1/2 tsp nutmeg
- 1/4 tsp1/4 tsp salt
- 4 tbsp60ml heavy cream, for serving
