Persimmon Pudding with Hard Sauce

Persimmon Pudding with Hard Sauce

The original recipe indicates to put the pudding in a greased mold to bake however I elected to use individual ramekins. If cooking in a mold, either solid or tubular, I would check the pudding for doneness at 30 minutes by sticking toothpick in (and check it comes out clean, if not cook 5-10 more minutes) and watching the browning on the exposed surface for doneness. The pudding does brown (refer to the photos) but should not over-brown on the top. Slice and serve on a plate with hard sauce.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 30

Total Time 1

Servings -7 servings using 4-ounce ramekins

Calories 742kcal

Author Toni Dash

Ingredients

Ingredients for the Persimmon Pudding:

1 cup All- Purpose Flour (gluten-free or regular)
1 cup Granulated Sugar
¼ teaspoon Kosher Salt
2 teaspoons Baking Soda
1 teaspoon ground Cinnamon
1 cup peeled , seeded, mashed Persimmon pulp (approximately 2-3 large persimmons)
½ cup Milk
2 tablespoons Unsalted Butter , melted
½ teaspoon Vanilla Extract
1 cup chopped Pecans or Walnuts (or a mix of the two)

Ingredients for the Hard Sauce:

¼ pound (one stick) Unsalted Butter, melted
2 cups Confectioner’s Sugar
¼ teaspoon Nutmeg
1 Egg White , beaten
½ cup Heavy Whipping Cream , whipped (I hand whisked the cream to ‘lift’ it but not to make it peak)
1 ‘jigger’ (ounce) of Rum

Instructions

Instructions for the Persimmon Pudding:

Preheat oven to 325 degrees.
Mix together (with mixer or by hand) flour, sugar, salt, baking soda and cinnamon.
To the dry ingredients above add the persimmon pulp, milk, butter; mix until well combined.
Stir in the vanilla and nuts to fully combine.
Fill ramekins* 2/3 full and bake on a cookie sheet for 25-30 minutes until a toothpick comes out clean and top has begun to brown.

Instructions for the Hard Sauce:

Blend all ingredients and serve with the Persimmon Pudding.

Notes

**I used 2-6 ounce and 4-4 ounce ramekins for this recipe

Nutrition