Old Mother Miriam's Persimmon Pudding
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Upgraded
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An exquisite rendition of the classic pudding, utilizing Hachiya persimmon pulp, browned butter, and a touch of bourbon for a truly sophisticated dessert experience. Finished with a crème fraîche glaze.
1 1/4 cups
Cake Flour
1 tsp
Baking Powder
1/2 tsp
Baking Soda
1/2 tsp
Ground Cinnamon
1/4 tsp
Ground Nutmeg
See all 16 ingredients ↓
🍳 Start Cooking
Standard
Upgraded
Elevated
An exquisite rendition of the classic pudding, utilizing Hachiya persimmon pulp, browned butter, and a touch of bourbon for a truly sophisticated dessert experience. Finished with a crème fraîche glaze.
🍳 Start Cooking
Instructions
Ingredients
Notes
Instructions
Preheat oven to 325°F (160°C). Grease and flour a 9-inch square baking pan.
In a medium bowl, whisk together Cake Flour, Baking Powder, Baking Soda, Cinnamon, Nutmeg, Allspice, and Salt.
In a separate bowl, whisk together Persimmon Pulp, Sour Cream, Browned Butter, Muscovado Sugar, Egg Yolks, Bourbon, and Vanilla Bean Paste.
Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
Pour batter into the prepared baking pan.
Bake for 60-70 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Let cool completely in the pan. While cooling, prepare the glaze by whisking together Crème Fraîche and Powdered Sugar.
Drizzle the glaze over the cooled pudding before serving.
1 1/4 cups
156 g
Cake Flour
1 tsp
5 mL
Baking Powder
1/2 tsp
2.5 mL
Baking Soda
1/2 tsp
2.5 mL
Ground Cinnamon
1/4 tsp
1.25 mL
Ground Nutmeg
1/4 tsp
1.25 mL
Ground Allspice
1/4 tsp
1.25 mL
Salt
1 1/2 cups
360 mL
Hachiya Persimmon Pulp
1/2 cup
120 mL
Sour Cream
1/2 cup
113 g
Browned Butter-cooled
3/4 cup
150 g
Dark Muscovado Sugar
2
2
Large Egg Yolks
1 tbsp
15 mL
Bourbon
1 tsp
5 mL
Vanilla Bean Paste
1/2 cup
120 mL
Crème Fraîche
1 tbsp
15 mL
Powdered Sugar
Equipment
9-inch square baking pan
Medium bowl
Whisk
Saucepan (for browning butter)
Toothpick
1 1/4 cups
156 g
Cake Flour
1 tsp
5 mL
Baking Powder
1/2 tsp
2.5 mL
Baking Soda
1/2 tsp
2.5 mL
Ground Cinnamon
1/4 tsp
1.25 mL
Ground Nutmeg
1/4 tsp
1.25 mL
Ground Allspice
1/4 tsp
1.25 mL
Salt
1 1/2 cups
360 mL
Hachiya Persimmon Pulp
1/2 cup
120 mL
Sour Cream
1/2 cup
113 g
Browned Butter-cooled
3/4 cup
150 g
Dark Muscovado Sugar
2
2
Large Egg Yolks
1 tbsp
15 mL
Bourbon
1 tsp
5 mL
Vanilla Bean Paste
1/2 cup
120 mL
Crème Fraîche
1 tbsp
15 mL
Powdered Sugar
Instructions
Preheat oven to 325°F (160°C). Grease and flour a 9-inch square baking pan.
In a medium bowl, whisk together Cake Flour, Baking Powder, Baking Soda, Cinnamon, Nutmeg, Allspice, and Salt.
In a separate bowl, whisk together Persimmon Pulp, Sour Cream, Browned Butter, Muscovado Sugar, Egg Yolks, Bourbon, and Vanilla Bean Paste.
Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
Pour batter into the prepared baking pan.
Bake for 60-70 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Let cool completely in the pan. While cooling, prepare the glaze by whisking together Crème Fraîche and Powdered Sugar.
Drizzle the glaze over the cooled pudding before serving.
Nutrition per serving
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