This is a thumbnail

English-style puddings remind me of luscious fruit cakes – only much more moist.  This one is made with one of my favorite fruits, the hachiya persimmon.  There are so many persimmons in our farmers markets right now, and I am very lucky to have a tree in my yard.  I am always trying to come up with new ways in which to use them. 


For the pudding:
2 large ripe Hachiya persimmons
1 stick (4 ounces) butter + more for the mold
1 cup sugar (unrefined works great in this recipe)
1 cup unbleached all-purpose flour
2 eggs, slightly beaten
3 teaspoons bourbon
2 teaspoons baking powder, mixed with 2 teaspoons warm water
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cloves
1 cup chopped walnuts
1/2 cup chopped raisins

For the hard sauce:
1 stick (4 ounces) butter, softened
1 cup powdered sugar
1 Tablespoon bourbon
2 Tablespoons persimmon puree (optional)

You will also need:
Food processor
Mixer – portable or stand mixer will work fine
Large spoon
Pudding mold with lid or metal bowl with foil, buttered well 
Large pot with lid + water
Medium mixing bowl

Cut the stem out of the persimmons and puree them in the food processor.  Measure out 1 cup of puree and 2 Tablespoons of puree and set them aside.


Cream the butter and sugar together until fluffy.  Add the flour and the persimmon puree and mix well. 


Add the eggs, bourbon, baking powder solution, vanilla extract, cinnamon, ginger and cloves.  Mix well. 


Stir in the walnuts and the raisins. 

Pour the batter into the prepared pudding mold or metal bowl. 


Cover well with the lid or with the foil. 


Fill a large pot with enough water to come halfway up the sides of the pudding mold.  Place the pudding in the water.  Bring the water to a boil.  Reduce the water to a simmer, cover and cook for about two hours until the pudding has cooked throughout.  You may need to add water during the process as some may evaporate.   


To make the hard sauce, combine the softened butter, sugar, bourbon and persimmon puree and stir vigorously. 


When the pudding is done, remove it from the water and let it sit in the mold to cool for at least an hour.  Remove the pudding from the mold and serve it with the hard sauce.


 Serves 8.

Comments are closed.