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Persimmon Pudding !

Tuesday, October 28, 2014 13:49

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Those are my Persimmon trees. I started them from seeds a number of years ago. This year we are getting a bumper crop! The little tree isn’t bearing yet, and that may be because I transplanted it a few years after the two larger trees.

Here, you can see, side by side, two persimmons on the tree. One is nearly ripe and one is still green. You do NOT want to eat a persimmon that is anything less than “dead ripe.” It will make your mouth pucker! You have to wait until they fall off the tree and then pick them up. You can also shake the tree gently and pick up the ones that were ready to fall.

A view up into the tree. Loaded with fruit!!

Here is the bowl of persimmons I picked up today.

I picked off the little, hard caps…

and put the fruit in my Foley food mill over a bowl to catch the pulp. Here is how I operate it. Crank it 5 times clockwise, and then 1 time counter-clockwise. Repeat until you feel that you’ve squished as much pulp from the fruit as possible. Then discard the seeds (or save some to plant a nursery row of saplings.)

Some of the persimmons were quite large.

I’ve gathered all of the ingredients for the persimmon pudding. (Recipe follows)

The batter is all well beaten. You must beat it very well, so it gets kind of fluffy.

Spread the batter in a buttered square baking pan.

Just out of the oven!

Here is a photo of the original recipe I was given in 1980 by a sweet neighbor lady. They had a large persimmon tree and invited me to come and get some. I’ve loved persimmons and persimmon pudding ever since!

If you can’t see the recipe very well, click on the picture and it will get bigger. This time I cut the amount in half. If you do a whole batch, use a 9 x 13 baking pan. But, since it’s just me and my husband here, we certainly don’t need that much! However, after it’s completely cool, you can cut it in pieces and freeze them, well wrapped. It’s good, even frozen.

I made some substitutions, also. Here is what I did:

Persimmon Pudding

2 cups persimmon pulp

1 cup milk (that is twice what is called for and it turned out very nice.)

1 egg

1 cup Sucanat

1 cup white whole wheat flour

1/4 cup butter, softened

1/2 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon ground cloves

1 teaspoon cinnamon

1/2 teaspoon nutmeg

Cream the sugar and butter. Add the pulp and egg and beat well. Add the dry ingredients, alternately, with the milk, and beat very well.

Bake at 350 degrees for about 50 minutes. Test with a toothpick to see if it’s done.

Serve warm or chilled. Fabulous with whipped cream, but really really good just plain!

Persimmons are native to where I live in Indiana. It is an unusual fruit, and blessedly needs nothing to keep it free of insect damage. Deer LOVE persimmons, so if you want some, you need to gather them in a timely manner or you will lose out! There are lots and lots of spitted out seeds out there. We have many white tailed deer in the area.

Source: http://simplyhomemaking60.blogspot.com/2014/10/persimmon-pudding.html

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