Diospyros, the species name for persimmons, is Greek for “fruit of the gods”, and this pudding is indeed, quite heavenly. Persimmons are at their peak during the month of November, perfect timing for Thanksgiving Day feasts.
Easy to make ahead and store in the fridge for a few days, it is a great dessert to bring over to the in-laws. This recipe has been handed down in my family for four generations. This recipe makes enough pudding for 6-8 people.
Persimmons are usually found firm and are best ripened in a paper bag with an apple or banana at room temperature. Select the Fuyu variety, which looks like a flattened tomato, with the green leaves attached to the stem area. The Fuyu variety is the sweetest of all persimmons.
When the fruit is ripe, it will be soft and mushy. Remove the stem and scoop the pulp out with a spoon. Mash it in a large bowl or measuring cup. Preheat oven to 325° and prepare a bain marie.
1 cup flour
¾ cup sugar
1 tablespoon cinnamon
½ tablespoon baking soda
¼ teaspoon nutmeg
¼ teaspoon ground cloves
1 cup persimmon pulp
4 tablespoon melted butter
Combine dry ingredients and pulp mixture and stir in ½ cup each raisins and chopped walnuts.
This pudding cooks best in a 2 quart round glass baking dish, bake in the bain marie for 1 ½ hours or until a knife comes out clean.
Best served warm with fresh whipped cream or vanilla ice cream.