Foodporn: Persimmon Pudding
Persimmon Pudding
Originally uploaded by Ragnvaeig. From time to time our local market has exotic fruits that are very unlikely to grow in Pennsylvania, and I score lucky little tasty things, like persimmons. For those of you who've never eaten one, you need to let them go mushy, either on the tree or on the countertop, to about the stage where a banana would only be good for banana bread--dark spots and slightly squishy. Halve, and scrape out the pulp with a spoon. Mine didn't have seeds this time, but the seeds are edible, too.
Baked Persimmon Pudding
g baking soda
235 g persimmon pulp
200 g white sugar
egg, beaten
125 g all-purpose flour
5 g baking powder
ground cinnamon and vanilla extract (about a tsp of each)
0.5 tsp salt
295 ml milk
30 g melted butter (about 2 tbsp before melting)
Stir wet ingredients into dry. Pour into a greased bread pan and bake at 325ºF/165ºC for 50 minutes. It'll be a dark, caramelized colour and smell fantastic. Don't bother trying to remove it from the pan with anything other than a spoon--it'll be a gooey, not-too-sweet mess, and entirely delicious.