It is persimmon season around here. This recipe is more of a dense cake and like a British style plumb pudding than like our American style of pudding. The addition of dried nectarines gives it a unique tang and chew and elevates the delicious persimmons in this recipe and it can be served warm or cold. This recipe is gluten-free.
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Gluten-Free Persimmon Pudding
Yield: 8-10 servings
Pulp from 3 very ripe persimmons
1 cup white sugar
½ cup brown sugar
¼ lb. butter
2 cups of Cup for Cup™ gluten-free flour
1 tsp. salt
1 teaspoon aluminum free baking powder
1 teaspoon baking soda
½ teaspoon cinnamon
½ teaspoon nutmeg
3/4 cup milk
4 oz. chopped dried nectarines
Preheat oven to 350°. Beat eggs, butter sugars and persimmons 2 minutes (in a mixer). Mix GF flour, spices, leavening and salt and add to creamed pulp mixture. Add milk, chopped dried nectarines and mix batter another minute. Pour into greased baking pan and bake at 350° till a knife comes out clean (30-50 minutes).
Serve warm or chilled with whipped cream.
©2016 Aron Bradley