Since it’s starting to get cold, I thought I’d share about this persimmon pudding, a story that started back in December 2010.
We were in Fort Wayne visiting my in-laws for Christmas, and one thing we always do while in town is try to meet as many of their friends as we have time for. I love witnessing the community they’ve built having lived there for the past seven years.
One such occasion was a visit to Jim and Lucy on Fuzz Buzz Farms. It’s a tradition where Jim and Lucy take members of the Christian Chinese Church of Fort Wayne on a hay ride around the area, and it’s been so popular they had to unfortunately limit the number of people they can take!
At the start of our tour, Lucy points out the persimmon tree overlooking their frosted soybean field. I was amazed the tree still had frozen fruit on its branches, and then Lucy amazes me some more when she starts shaking the tree telling us to gather some of the frozen persimmon.
The frozen persimmon was very sweet and very ripe. And when I asked Lucy what she typically does with the persimmon, she went on to talk about the persimmon pudding from Joy of Cooking, and how even though it’s called a pudding it’s really a moist cake and adding nuts makes it even better.
Mama’s friends are as generous as she is, and Lucy gave me a tub of persimmon puree from the fruits of her tree.
Then I flew the tub back with me to New York (thankfully the TSA didn’t confiscate it) and with it, I made this lovely persimmon pudding. I agree that it is more like a cake, and adding nuts was a great idea. Thanks, Lucy!
adapted from Joy of Cooking
1 1/2 cup persimmon pulp
4 large eggs
2 1/2 cups buttermilk
4 Tablespoons (1/2 stick) unsalted butter
1 1/2 cups sugar
1 1/2 cups all-purpose flour
1 1/2 teaspoon baking powder
1 1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/2 cup chopped walnuts or pecans (optional)
1. Preheat oven to 400 degrees. Butter a shallow 3-quart baking dish or a 8-inch springform pan.
2. In a large bowl, whisk four large eggs until light. Whisk in the persimmon pulp, then whisk in buttermilk and butter.
3. In a separate bowl, whisk together the rest of the ingredients. Add the dry ingredients to the persimmon mixture and whisk until well blended. Pour the batter into the prepared pan.
4. Bake in a water bath until a toothpick inserted in the center comes out clean, 35 to 45 minutes. Serve the pudding warm, preferably with some vanilla ice cream.