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!

 
 

Printable Recipe

 
 
_______________________________________

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.