Delaware Wild Persimmon Pudding
A dense, spiced baked pudding made from the pulp of wild American persimmons, foraged in Delaware's woods and hedgerows after the first frost sweetens the fruit.
- Prep
- 30 min
- Cook
- 60 min
- Total
- 90 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 300 kcal
Equipment
- •Baking dish
- •Food mill or sieve
Nutrition
Per serving, approximate
- Calories
- 300 kcal
- fat
- 10
- carbs
- 48
- protein
- 4
- calories
- 300
Instructions
- 1
Heat your oven to 350°F. Grease a baking dish.
- 2
Whisk the flour, sugar, baking soda, cinnamon, and nutmeg together in a large bowl.
- 3
Beat the eggs in a separate bowl. Stir in the persimmon pulp, milk, and melted butter.
- 4
Mix the wet ingredients into the dry ingredients until just combined.
- 5
Pour the batter into the prepared baking dish.
- 6
Bake for 50-60 minutes until set. A toothpick poked into the center should come out clean.
- 7
Let the pudding cool slightly. Serve it warm or at room temperature.
Chef's tips
Only use very soft, fully ripe persimmons picked after a frost. Unripe wild persimmons will taste unpleasantly bitter and dry your mouth out.
Storage
Refrigerate covered for up to 4 days.
Reheating
Serve warm or at room temperature; briefly reheat individual servings in a low oven if desired.
Common mistakes to avoid
- •Using unripe persimmons, which makes the pudding taste bitter and mouth-puckering.
- •Skipping the straining step, which leaves hard seeds and tough skins in the pulp.
Serving suggestions
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