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Gallery Read the full recipe after the video. Recipe Summary Servings: 12 6063_121010_persimmon_pudding.jpg

Ingredients Ingredient Checklist 1/2 cup vegetable oil, plus more for mold 4 to 5 large, very ripe persimmons 3/4 cup sugar 6 large eggs 1 tablespoon vanilla extract 3 cups all-purpose flour 1 1/2 teaspoons baking soda 3/4 teaspoon salt 1 tablespoon ground cinnamon Sour Lemon Sauce, for serving

Gallery Read the full recipe after the video.

Recipe Summary Servings: 12 6063_121010_persimmon_pudding.jpg

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary Servings: 12

Recipe Summary

Servings: 12

Servings: 12

12

6063_121010_persimmon_pudding.jpg

6063_121010_persimmon_pudding.jpg

Ingredients

Ingredients

  • 1/2 cup vegetable oil, plus more for mold 4 to 5 large, very ripe persimmons 3/4 cup sugar 6 large eggs 1 tablespoon vanilla extract 3 cups all-purpose flour 1 1/2 teaspoons baking soda 3/4 teaspoon salt 1 tablespoon ground cinnamon Sour Lemon Sauce, for serving

Directions

Oil an 8-cup lidded pudding mold with vegetable oil; set aside.

Peel persimmons and transfer to a medium bowl. Mash flesh, removing black seeds (you should have 2 3/4 cups of pulp); set aside. In the bowl of an electric mixer fitted with the whisk attachment, whisk together sugar and eggs on medium-high until fluffy, about 5 minutes. Add oil and vanilla; mix until well combined. Add persimmon pulp and mix to combine.

In a medium bowl, whisk together flour, baking soda, salt, and cinnamon. Add to persimmon mixture and mix just until smooth, scraping down sides of bowl once during mixing. Transfer mixture to prepared mold and cover with an oiled parchment paper round; cover mold with lid.

Bring a kettle of water to a boil over high heat. Fit a large pot with a rack and place filled pudding mold on rack in pot. Add just enough boiling water to come halfway up the mold. Place pot over high heat and bring to a boil; immediately reduce heat to a simmer and cook until pudding springs back when touched, about 2 1/2 hours, adding more boiling water as necessary to maintain water level.

Remove mold from pot and uncover. Let pudding cool in mold for 1 hour, then carefully run a sharp knife around the top edge of the pudding to loosen from the mold and invert carefully onto serving platter. Serve with sour lemon sauce.

Reviews (3)

 Add Rating & Review     10 Ratings   5 star values:        4    4 star values:        3    3 star values:        1    2 star values:        2    1 star values:        0

Reviews (3)

Add Rating & Review     10 Ratings   5 star values:        4    4 star values:        3    3 star values:        1    2 star values:        2    1 star values:        0

Add Rating & Review

10 Ratings 5 star values: 4 4 star values: 3 3 star values: 1 2 star values: 2 1 star values: 0

10 Ratings 5 star values: 4 4 star values: 3 3 star values: 1 2 star values: 2 1 star values: 0

10 Ratings 5 star values: 4 4 star values: 3 3 star values: 1 2 star values: 2 1 star values: 0

  • 5 star values: 4 4 star values: 3 3 star values: 1 2 star values: 2 1 star values: 0

    Martha Stewart Member     Rating: 2 stars       11/28/2015   Made for Thanksgiving 2015. The amount of batter in the pudding leaked out of my 8-cup mold and into the boiling water; too much batter for the mold specified. It tasted just fine, but I think I lost about 1.5 cups of batter into the water.  

Martha Stewart Member     Rating: Unrated       12/10/2010   I wonder how plums would work with this pudding recipe?  

Martha Stewart Member     Rating: Unrated       12/10/2010   I hate to change a recipe, but what can I use to replace the persimmons when I can't purchase them?

    Martha Stewart Member

    Rating: 2 stars 11/28/2015

Made for Thanksgiving 2015. The amount of batter in the pudding leaked out of my 8-cup mold and into the boiling water; too much batter for the mold specified. It tasted just fine, but I think I lost about 1.5 cups of batter into the water.

Rating: 2 stars

Rating: Unrated 12/10/2010

I wonder how plums would work with this pudding recipe?

Rating: Unrated

I hate to change a recipe, but what can I use to replace the persimmons when I can’t purchase them?

All Reviews for Persimmon Pudding

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Persimmon Pudding

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest