The persimmon season was fantastic this year. I never thought I'd see the day where you can buy a kilo (!!!) for 2.99 (!!). And lots of gardeners desperate to give away their bounty.
So, who am I do squander the opportunity to pig out on persimmons?! And to use them in baking. My goodness, the luxury!
Persimmon purée is an absolutely amazing colour. Here it is just about to be incorporated into the pudding batter.
The batter in the pudding form. You can see some of the chocolate pieces. The recipes did not call for chocolate, but hey! why not?
3 hours later.
Looking fantastic! Luxurious, decadent.... and the fragrance!A good dollop of cream. Yeah!
I used Maggie Beer's recipe from her book 'Maggie's Harvest'. (The recipe in the link bakes the pud in the oven, instead of steaming it in a pot.) Instead of sugar, I used half the quantity honey. Plus the generous helping of dark chocolate. And Grand Marnier.
oh we were drying persimmon like mad before we left - they are so great dried. better than mango. that pud looks good. I bought maggies book just before we left but havne't cooked from it yet - looks like you hit a winner! and confirmed my purchase choice.
ReplyDeletehope the winter progresses ok!
Where I grew up in the Ozark Mountains in South Central United States we had native persimmon trees. These native persimmons have many seeds and are much smaller than persimmons I've seen in the markets. I always loved the flavor and have had them in cakes and breads but never pudding. It is a painstaking job to get enough puree from the small, seedy persimmons and not many are aware of this beautiful little fruit. Thanks for sharing the pudding photos and recipe hints.
ReplyDeletewow! looks yummy! ;)
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