Marjo Price’s Plated Persimmon Pudding

Submitted by: MARJO PRICE

Their Food Story:

Missouri opened up many interesting opportunities for me, among which was buying a farm with a persimmon tree. As a family, we always tried new things to eat.  A treasured memory is of the children picking up ripe persimmons that had fallen from the trees after a frost in November.  I’ve long felt that The Joy of Cooking’s persimmon pudding recipe that I use is the best one.  And, of course, each slice of this delicious seasonal dessert made with native Missouri persimmons should be covered with a dollop of homemade whipped cream.  

Plated Persimmon Pudding

Ingredients:

• 1-1/2 cups all-purpose flour

• 2 teaspoons cinnamon

• 1 teaspoon ginger

• ½ teaspoon nutmeg

• 1/2 teaspoon salt

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• 2 cups persimmon pulp

• 1-1/4 cups sugar

• 3 eggs

• 1 stick melted butter

• 1-1/2 cups rich milk or light cream
  

Instructions:

In one bowl, flour, cinnamon, ginger, nutmeg, salt, baking soda, and baking powder.  In another bowl, beat together persimmon pulp, sugar, eggs, melted butter, and cream or rich milk. Blend sifted dry ingredients into the wet mixture.  Pour into a well-greased 9x9 pan.  Bake 1 hour at 325 degrees.  Don’t worry if it falls; it’s better that way.