If you live in flyover country, there’s a special fall treat awaiting you. Along with the turning of leaves, persimmons are ripe and ready to harvest. If you know someone with a persimmon tree, you’re in luck. That is , if you don’t mind the chore of picking the fruit, simmering for hours, and then mashing it through a colander to produce the pulp. That requires a dedication that only persimmon lovers can understand. Fortunately, persimmon pulp is available for sale at this time of year, if only you can find a place to buy it. Typically, there are stands at fall festivals all through the country. If not, you might find it at a fancy, specialty grocery store. It’s fairly expensive, but so what? Persimmons only come around once a year. It’s time to savor spicy persimmon pudding.
It takes a special palette to appreciate persimmon pudding, It’s one of those foods you either love or hate—there’s nothing in between. . For some, it’s a passion to be pursued at any cost—even if it’s fifty miles away. If you serve persimmon pudding, cookies, or cake at a holiday meal, be sure to have pumpkin pie and other more conventional desserts for those who don’t enjoy the unusual flavor.
I used to make only one batch of this recipe at Thanksgiving, which provided enough for those who wanted it. It’s best served warm, and covered with cream. But it’s good at room temperature and a dollop of whipped cream..
PERSIMMON PUDDING
2 cups persimmon pulp
½ cup melted butter
1 cup milk
1 cup half and half (it’s okay to use milk)
2 eggs
1 tsp. baking powder
½ tsp salt
½ tsp nutmeg
1 1/2 cups flour
1 tsp baking soda
1 tsp cinnamon
1 tsp allspice
Mix pulp, eggs. sugar, melted butter and milk. Mix dry ingredients separately. Then combine both mixtures. Stir well. Pour into greased 9 X 13 inch pan and bake for one hour at 325 degrees. Stir several times while pudding is baking so that it won’t harden at edges of pan.
The pudding will turn dark, but that’s natural with this particular recipe. If you want a firmer, lighter product, you can find other recipes on the internet.