There is something so comforting about recipes made by grandmothers. Why do we like them so much? I think for me it is the nostalgia that comes with a recipe from her but also those good kitchen smells and the fact that no matter how hard I try, it never comes out quite like hers. I also love that grandmas rarely cook with recipes. They just seem to know what to do. They have an intuition in the kitchen that I strive for but seems to be part of that generation’s DNA. So of course this recipe called Nonnie’s Persimmon Pudding and submitted by MariahS was one I absolutely had to try.
You’ll need: soft ripe persimmons, eggs, butter, buttermilk, baking powder, salt, sugar, cinnamon, flour, baking soda, heavy cream, and honey.
All of the good things life is made of.
If your persimmons are really soft you can easily peel the skin off with a paring knife and mash them with a fork.
But some varieties of persimmons are a bit harder so it would be worthwhile to puree them in a blender for a few seconds.
Next add your sugar.
Then your baking soda…
And your eggs. Now you could do it the “proper” way and beat the eggs first, but I was trying to channel my grandmother and defy the rules so I mixed mine once I added them to the puree.
In a separate bowl combine the flour and cinnamon.
Then add the baking powder.
Give it a nice stir and gather your bowls side by side.
Incorporate part of the buttermilk and whisk as you go…
It will make a rather mesmerizing art piece as you swirl. At least it did for me but I’m easily entertained.
Next mix in part of the dry ingredients… and go back and forth between the dry and the buttermilk until it’s all incorporated.
Next whisk in the cream.
Then the honey. This was the last of a batch from my honeybees!
Next you’ll pour in the melted butter.
Give it a good whisk until it’s well incorporated.
Pour the batter into a greased baking pan and pop it in the oven for 1 hour.
While it cooks you’ll make the glaze for the pudding. Get some water simmering on the stovetop.
Then gather vanilla and a combination of sugar and flour.
Once the water is simmering add the sugar and flour mixer a little at a time, whisking while you do.
The mixture will begin to bubble and thicken so that it becomes viscous. Once it does you can turn the heat off and let it sit.
After it’s cooled for a few minutes you add the vanilla and whisk it in.
After the batter has baked, open the oven just briefly. It will be golden brown and wonderfully moist.
But you’re going to make it even more moist by pouring the syrup all over the top!
Look at that glossy goodness!
Close the oven door and let it all soak in while keeping it warm.
I was amazed at just how warm is stayed for hours just by leaving it in there.
When you’re ready to eat it simply scoop it out and serve. It would be wonderful with a scoop of ice cream as well. I took this to a pumpkin carving party and it was a total hit. Everyone said it tasted like fall.
Thanks so much to Mariah for sharing this tasty recipe!
My husband’s grandmother, Nonnie, used to make her really unique version of Persimmon Pudding every Thanksgiving. When she wasn’t able to make it anymore, I took over making it each fall. You can serve this warm or let it cool; my family loves it both ways. Nonnie passed away this year, but you can be sure that this will be on the Thanksgiving menu. Nonnie would have loved to have her recipe shared with others.
- FOR THE PUDDING:
- 2 cups Persimmon Pulp
- 2 cups White Sugar
- 2 Eggs, Beaten
- 1 teaspoon Baking Soda
- 1 cup All-purpose Flour
- 1 pinch Salt
- 1 teaspoon Baking Powder
- 1 teaspoon Ground Cinnamon
- 1-½ cup Buttermilk
- ¼ cups Heavy Cream
- 1 Tablespoon Honey
- 4 Tablespoons Butter, Melted
- FOR THE SAUCE:
- 1 cup Water
- ½ cups White Sugar
- 1 Tablespoon All-purpose Flour
- 4 teaspoons Vanilla Extract
Note: Prepare the sauce while the pudding is baking.
Preheat the oven to 350 degrees F (175 degrees C). Spray a 9×13 inch baking pan lightly with nonstick spray; set aside.
For the pudding, mix the persimmon pulp with the sugar in a large bowl; set aside.
Whisk together the eggs and baking soda in a small bowl. Add the egg mixture to the persimmon mixture and beat well; set aside.
Whisk together the flour, salt, baking powder, and cinnamon in a bowl. Stir 1/4 of the flour mixture into the persimmon mixture. Add 1/4 of the buttermilk and mix well. Continue alternating flour and buttermilk, adding 1/4 each time, and mixing well after each addition, until all of the flour mixture and buttermilk are incorporated. Stir in cream, honey, and melted butter until well combined. Pour the pudding batter into the prepared pan.
Bake in the preheated oven until set, about 1 hour. While baking, do not stir; Turn off the oven at the end of the baking time, but do not remove the pudding from the oven.
Meanwhile, when the pudding has about 10 minutes of baking time left, make the sauce. Boil the water in a small saucepan. Whisk the sugar and flour together, and whisk the sugar mixture into the boiling water, whisking until smooth. Boil the sauce for 5 minutes and remove from heat. Stir in vanilla.
Pour the sauce mixture evenly over the pudding and leave the pudding to cool in the warm oven for 20 more minutes, being sure that the oven is off so that the pudding does not continue to cook.
There’s so much to say about Georgia, we don’t know where to start. Leaving Wall Street for the French Culinary Institute, followed by a stint at the Gramercy Tavern and La Chassagnette in France, her passion for food and food traditions are evident and inspiring. Visit her site at Georgia Pellegrini, where you’ll find more recipes, photos, learn all about her wonderful book Food Heroes, and enjoy her latest adventures.