Persimmon Pudding

Know what these are? They're persimmons! Persimmons have a very mild, almost creamy flavor. There's two kinds of persimmons; one kind is sort of acorn-shaped and has to be almost rotten before you can eat it. This type (Fuyu) can be eaten right away, but it has kind of a tough skin. They were on sale very cheaply at the Asian market, so I bought a bunch and promptly forgot about them. I decided to use them up by making some persimmon pudding.

First, scoop out all the pulp from the skins.


Next, I assembled all the ingredients. Because I had twice as much pulp as the recipe called for I doubled it. This was a little troublesome since you are supposed to mix everything in the blender, but I figured it out. I blended (blendered?) as much as I could, and then beat in the sugar and flour separately.

Once you've blended everything smooth, you just pour it into a buttered baking dish and bake it for half an hour. In this case, since I doubled the recipe, it took a bit longer.

It's an English-style pudding (more like a cake) rather than the custard-type that we associate the word with in America. It's good, but would be better with ice cream or maybe some larger fruit chunks mixed in. You could somewhat taste the goat milk in ours, but if you aren't allergic to dairy and can use regular milk that shouldn't be an issue. If you want to try making it you can find it here. If I make it again I'll save some extra persimmon, cut it into chunks, and mix it into the batter.