Ingredients with Measurements:
- 2 cups persimmon pulp
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 2 eggs
- 1/2 cup unsalted butter, melted
- 1/2 cup milk
- 1 teaspoon vanilla extract
- Whipped cream, for serving
Special equipment needed:
- 9-inch square baking dish
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease a 9-inch square baking dish.
2. In a large mixing bowl, combine the persimmon pulp, flour, sugar, baking soda, cinnamon, nutmeg, and salt.
3. In a separate mixing bowl, beat the eggs until light and frothy. Add the melted butter, milk, and vanilla extract, and mix well.
4. Add the wet ingredients to the dry ingredients, and stir until well combined.
5. Pour the batter into the prepared baking dish.
6. Bake for 45-50 minutes, or until a toothpick inserted into the center of the pudding comes out clean.
7. Let the pudding cool for 10-15 minutes before serving.
8. Serve with whipped cream.
Time:
Preparation time: 15 minutes
Cooking time: 45-50 minutes
Temperature:
350°F (175°C)
Serving size:
8 servings
Nutritional information:
Calories: 310
Fat: 13g
Carbohydrates: 46g
Protein: 4g
Sodium: 300mg
Sugar: 31g
Substitutions for ingredients:
- You can use any type of milk in this recipe, such as almond milk or soy milk.
- If you don't have persimmon pulp, you can use canned pumpkin puree as a substitute.
Variations:
- Add chopped nuts, such as pecans or walnuts, to the batter for added texture.
- Add raisins or dried cranberries to the batter for added sweetness.
- Serve the pudding with a caramel sauce or a scoop of vanilla ice cream.
Tips and tricks:
- Make sure the persimmon pulp is ripe and soft before using it in this recipe.
- To make the pudding lighter, you can separate the egg whites from the yolks and beat the egg whites until stiff peaks form. Fold the egg whites into the batter before baking.
- You can make the pudding ahead of time and reheat it in the oven before serving.
Storage instructions:
Store the persimmon pudding in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the pudding, preheat the oven to 350°F (175°C). Place the pudding in a baking dish and cover with foil. Bake for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the persimmon pudding in individual ramekins for a more elegant presentation.
Garnishes:
Top the pudding with a sprinkle of cinnamon or nutmeg for added flavor.
Pairings:
Serve the persimmon pudding with a cup of hot tea or coffee.
Suggested side dishes:
Serve the persimmon pudding with a side of fresh fruit, such as sliced apples or pears.
Troubleshooting advice:
- If the pudding is too dry, add a little more milk to the batter.
- If the pudding is too wet, add a little more flour to the batter.
Food safety advice:
Make sure to wash your hands and all utensils thoroughly before preparing the pudding.
Food history:
Persimmon pudding is a traditional dessert in the southern United States, especially in Indiana and Kentucky.
Flavor profiles:
The persimmon pudding has a sweet and spicy flavor, with notes of cinnamon and nutmeg.
Serving suggestions:
Serve the persimmon pudding warm with a dollop of whipped cream on top.
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