We Want Some Persimmon Pudding…So Bring It Right Here!
Yes, I’m obsessed with the luscious orange persimmons of the Pacific Northwest. But as we move out of their peak season, it’s better to bake with them as they turn to mush.
Two holiday recipes for persimmon pudding caught my attention of late. Tonight I made Deborah Madison’s recipe (see bottom picture below), which I found of the Grist website. It was a delicate steamed British-style cakey pudding. But what a potchke to make! I’m not sure it was worth the effort. I just don’t have much experience steaming puddings in molds.
This persimmon pudding recipe that recently ran in the New York Times also interested me.
Any easier persimmon recipes you would recommend out there?
BaltimOregon to Maine 
That steamed persimmon pudding was scrumptious….probably worth the work to make it, but could be simplified maybe by adding just a dollop of plain old whipped cream or vanilla ice cream at the end, instead of having to cook the cream and make the persimmon sauce.
m-i-l
December 30, 2008 at 6:04 am