Persimmon Pudding
A British-style cake with a custardy center, this fruity dessert has roots in the American South
Equipment
- 9 by 13 pan
Ingredients
Persimmon pudding
- 2 cups pureed persimmon pulp
- 1 cup packed brown sugar
- ½ cup melted butter
- 3 eggs
- 2 cups milk
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla bean paste
- 1/2 teaspoon ginger
- 3 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
Caramel sauce
- 1 cup packed brown sugar
- ¼ cup milk
- ½ cup butter
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 300 degrees F. Grease a 9” by 13” pan and set aside.
- Combine melted butter, brown sugar, vanilla, ginger, milk, and eggs in a mixing bowl. Mix thoroughly.
- Combine flour, baking soda, baking powder, and cinnamon in a separate bowl.
- Add ⅓ of your dry ingredients to your wet ingredient mixture and stir. Then add ⅓ of your persimmon pulp to aforementioned mixture and stir. Repeat this process until all three are combined. The batter will be very runny.
- Transfer the batter to a 9" x 13" greased baking dish and bake for 30 minutes.
- While the pudding is baking, make your caramel caramel sauce. Combine sugar, milk, and butter over medium heat. Bring to a boil, cook until thickened (1-2 minutes) before removing from heat. Stir in vanilla extract.
- Serve persimmon pudding warm, drizzled with caramel sauce. It will have a cake-like crust and a custard-like center.