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Categories:
flour cinnamon ground nutmeg fine semolina flour baking powder kosher salt pulp cane sugar muskovado sugar eggs buttermilk baking soda heavy cream butter heavy whipping cream vanilla powdered sugar
Viewed: 49 - Published at: 8 years agoIngredients
- 1 cup unbleached all purpose flour
- 1/2 teaspoon cinnamon
- a pinch of fresh ground nutmeg
- 1/2 cup fine semolina flour
- 1 teaspoon baking powder
- two finger pinch of kosher salt
- 2 cups American persimmon pulp
- 1 1/2 cups cane sugar
- 1/2 cup dark muskovado sugar
- 2 large eggs
- 1 1/2 cups buttermilk
- 1 teaspoon baking soda
- 1/4 cup heavy cream
- 4 tablespoons unsalted butter melted
- (for the whipped cream)
- 1 1/2 cups heavy whipping cream
- 1/2 teaspoon vanilla extract
- 1/4 cup powdered sugar
Method
- Preheat the oven to 350 degrees. Place a rack in the middle position. Butter a 13 x 9 baking dish.
- Sift the two flours, cinnamon, nutmeg, and baking powder into a bowl.
- Combine the persimmon pulp, eggs and two sugars in another bowl and mix. In the measuring cup mix the buttermilk with the baking soda and pour it into the pulp.
- Whisk the flour into the pulp mixture and whisk. Add the cream and melted butter and pour it into the prepared pan.
- Bake it in the oven for 45 to 50 minutes or until a toothpick comes out clean.
- Remove from the oven and cool completely. The pudding will deflate as it cools so don't worry.
- To make the whipped cream, whip heavy whipping cream until it begins to froth. Add the vanilla and 1/4 cup of powdered sugar. Whip until stiff peaks form. Serve the pudding with a dollop of whipped cream.
