Persimmons Pudding, a family recipe!

A persimmons is an edible fruit of a number of species of trees of the genus Diospyros in the ebony wood family. The word Diospyros means “the fruit of the gods,” in ancient Greek. The word persimmons comes from the Algonqulan language meaning “dry fruit.” Persimmons are usually light yellow-orange to dark red-orange in color and vary in size, depending on the variety measure from .5 inches to 4 inches in diameter and and can be shaped like an acorn or a pumpkin. The calyx often remains attached to the fruit after harvesting, but becomes easier to remove as the fruit ripens. Persimmons are high in glucose and can be used for chemical and medical uses. The persimmons is not thought as a “common berry” but in fact it is a “true berry” by definition.

The variety of persimmons that we use for the pudding looks like the photo above. The fruit must be very ripe and the skin is peeled away and only the pulp remains. It takes about 2 ripe persimmons to make the recipe.
The batter looks like this.

Place the batter in a greased pudding mold and cover tightly with mold lid.
Place the mold in a pan with boiling water that comes to just below the height of the pudding mold. Place the mold gently in the boiling water with a large slotted spoon and cover the pan tightly with a lid.

The recipe comes from Milt’s mother’s (Anne Ball Taylor) family.

Persimmons Pudding (English)
1 cup persimmons pulp (must be very ripe)
1 cup flour
1 cup sugar
1/4 cup milk
2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon vanilla
1/2 cup melted butter (scant)
1 cup nuts, coarsely chopped (I use pecans)
1 cup seedless raisins

Sift dry ingredients and add wet ingredients
Steam in kettle for 1 hour and a half with lid on tightly
Serve the pudding warm and with warm vanilla sauce and vanilla ice cream
(Neilsen’s vanilla custard is especially good)

Vanilla Sauce
1/3 cup sugar
2 Tablespoons corn starch
1/4 teaspoon salt
2 cups boiling water
1/4 cup butter
2 teaspoons vanilla
Pinch of nutmeg

Combine the sugar, cornstarch, and salt in a saucepan.

Add boiling water gradually and stir constantly

Simmer over low heat for five minutes or until clear and thickened.
Then stir in the butter, vanilla, and nutmeg.

I double the vanilla sauce recipe.

The pudding looks a little different but it is definitely delicious and certainly worth a try. Even my picky eaters love this pudding.

When Nichole was in 4th grade at The Waterford Private School, her class made a recipe book with recipes from different countries. Nichole contributed the Persimmons Pudding Recipe. Also, the students were to write short stories or poems to include in the book which were given to their parents for Christmas gifts that year. Nichole wrote a really cute poem called, “My friend the Ice.” If you were wondering where Nichelle’s poem is, she was in a different class at Waterford and her class didn’t do the same project.

Below is Nichole’s poem:

My friend the Ice by Nichole Taylor

I have a friend, his name is ice.
He is very slippery, and he is white.
He lays low on the ground gleaming with light.
My friend the ice.

My friend the ice, is very nice.
His sounds are squeaky and he smells very ripe.
My friend….the ice.
“Squeak, squeak!

Enjoy!

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