Persimmon Pudding
4 servings
70 minutes
Persimmon pudding is a delightful treat with the rich flavor of ripe persimmons, a tender texture, and a light citrus aroma. Its roots trace back to European culinary traditions where the combination of fruits and dough creates cozy, warming desserts. Persimmons add natural sweetness to this dish, while lemon zest and butter enrich its flavor. This pudding is perfect for cold evenings when you want to enjoy something warm and airy. Serving it with whipped cream or vanilla ice cream makes it even more exquisite. It pairs wonderfully with a cup of fragrant tea or coffee, turning an ordinary tea time into a true gastronomic ritual. The flavor palette of the pudding ranges from velvety softness to light caramelization of the crust, creating harmony in every bite.
1
Peel the skin, remove the pits, and mash the flesh. Immediately add lemon juice to prevent oxidation.
- Persimmon: 200 g
- Lemon zest: 10 g
2
Combine flour, salt, baking powder, and sugar.
- Wheat flour: 125 g
- Salt: pinch
- Baking powder (raising agent): 8 g
- Caster sugar: 150 g
3
Add persimmon to the dough along with beaten eggs, milk, zest, and butter. Mix thoroughly.
- Persimmon: 200 g
- Chicken egg: 2 pieces
- Milk: 250 ml
- Lemon zest: 10 g
- Butter: 30 g
4
Place the resulting mass in a pre-greased baking dish.
- Butter: 30 g
5
Preheat the oven to 175 degrees. Bake for 45-55 minutes, or until the pudding is fully cooked.
6
Serve warm with whipped cream or a scoop of vanilla ice cream.
