Ingredients with Measurements:
- 2 cups persimmon pulp
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 2 eggs, beaten
- 1/2 cup unsalted butter, melted
- 1/2 cup milk
- 1 tsp vanilla extract
For the Caramel Sauce:
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream
- 2 tbsp unsalted butter
- 1/4 tsp salt
Special Equipment Needed:
- 9-inch round baking dish
- Large mixing bowl
- Whisk
- Saucepan
- Candy thermometer
Step-by-Step Instructions:
1. Preheat the oven to 350°F (175°C). Grease a 9-inch round baking dish.
2. In a large mixing bowl, combine the persimmon pulp, flour, sugar, baking soda, cinnamon, nutmeg, and salt. Mix well.
3. Add the beaten eggs, melted butter, milk, and vanilla extract to the bowl. Mix until all ingredients are well combined.
4. Pour the mixture into the prepared baking dish and smooth the top with a spatula.
5. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
6. While the pudding is baking, prepare the caramel sauce. In a saucepan, combine the sugar and water. Heat over medium-high heat, stirring constantly, until the sugar dissolves.
7. Stop stirring and let the mixture boil until it turns a deep amber color. Use a candy thermometer to make sure it reaches 350°F (175°C).
8. Remove the saucepan from the heat and carefully add the heavy cream, butter, and salt. Stir until the butter is melted and the mixture is smooth.
9. When the pudding is done, remove it from the oven and let it cool for 10 minutes.
10. Serve the pudding warm with the caramel sauce drizzled on top.
- Time:
Preparation time: 15 minutes
- Cooking time: 45-50 minutes
Temperature:
- Oven temperature: 350°F (175°C)
- Caramel sauce temperature: 350°F (175°C)
Serving size:
- 8 servings
Nutritional information:
- Calories per serving: 358
- Total fat: 14g
- Saturated fat: 8g
- Cholesterol: 79mg
- Sodium: 382mg
- Total carbohydrates: 57g
- Dietary fiber: 1g
- Sugars: 46g
- Protein: 3g
Substitutions for ingredients:
- Persimmon pulp can be substituted with pumpkin puree or applesauce.
- All-purpose flour can be substituted with gluten-free flour.
- Granulated sugar can be substituted with brown sugar or coconut sugar.
- Heavy cream can be substituted with coconut cream.
Variations:
- Add chopped nuts or raisins to the pudding mixture before baking.
- Top the pudding with whipped cream or vanilla ice cream instead of caramel sauce.
Tips and Tricks:
- Make sure the persimmon pulp is ripe and soft before using it in the recipe.
- Use a toothpick to check if the pudding is done. If it comes out clean, the pudding is ready.
- Be careful when making the caramel sauce, as it can get very hot and sticky.
Storage Instructions:
- Store the leftover pudding and caramel sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheating Instructions:
- To reheat the pudding, place it in the microwave for 30 seconds or in the oven at 350°F (175°C) for 10 minutes.
- To reheat the caramel sauce, place it in a saucepan over low heat and stir until it's warm and smooth.
Presentation Ideas:
- Serve the pudding in individual ramekins or bowls.
- Drizzle the caramel sauce in a decorative pattern on top of the pudding.
- Garnish with a sprinkle of cinnamon or chopped nuts.
Pairings:
- Serve the pudding with a cup of hot tea or coffee.
- Pair with a glass of red wine for a dessert wine pairing.
Suggested Side Dishes:
- Serve the pudding with a side of fresh fruit, such as sliced apples or pears.
Troubleshooting Advice:
- If the pudding is too dry, add a splash of milk to the mixture before baking.
- If the caramel sauce is too thick, add a little more heavy cream to thin it out.
Food Safety Advice:
- Make sure to wash your hands and clean all utensils and surfaces before starting the recipe.
- Use a candy thermometer to ensure the caramel sauce reaches the correct temperature to prevent burns.
Food History:
- Persimmons are a fruit native to China and were introduced to the United States in the 1800s.
- Persimmon pudding is a traditional dessert in the Midwest, particularly in Indiana.
Flavor Profiles:
- The persimmon pudding has a sweet and spicy flavor, with notes of cinnamon and nutmeg.
- The caramel sauce adds a rich and buttery flavor, with a hint of saltiness.
Serving Suggestions:
- Serve the persimmon pudding as a warm and comforting dessert on a chilly evening.
- This dessert is perfect for a holiday gathering or dinner party.
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Taste: Sweet, Creamy, Caramelized, Fruity