Easy Persimmon Pudding

Easy Persimmon Pudding

Today's recipe is a classic old- fashioned American dessert made during the holidays. If you are a frequent visitor to this blog, you might  already know my love for traditional and rustic looking home-style desserts. Everyone loves easy no fuss desserts. This one is so special,it  brings back memories of sweet, delicious after dinner desserts, toffee flavored with a touch of spice. I made this pudding for Thanksgiving but it is also made during Christmas.
Are you looking for a traditional pudding for Christmas? Then why not try this delicious persimmon pudding. Persimmon is in season during fall and winter months, so there is no better time to try this recipe.It is a very fall and Christmas like pudding, rich, custard-like creamy texture and is laced with flavors like cinnamon, nutmeg and rum. Yes, all the flavors of Christmas- it is just perfect for the holidays!

This pudding is magical with a delicious custard like texture. There is two ways you can make this pudding. You can either steam it to get a texture that is identical to English Christmas pudding or bake it with a water bath. This way it maintains its moist custard like texture and will avoid drying out. Persimmon pudding tastes delicious on its own, moist and buttery. If this isn't good enough,here are some way you can make it even more amazing. It pairs well with whipped cream, ice cream, apple sauce or dessert sauce flavored with rum or brandy.You can also add dried fruits and toasted nuts for a delightful crunch.

Persimmon pudding/ Simmon pudding is a traditional pudding of the old Northwest regions of the US. This is an age-old recipe found in old cookbooks. It is popular in regions like Ohio, Indiana, Wisconsin, etc. Persimmon pudding and persimmon bread are also common among the native Indians of the regions. Did you know there is an annual Persimmon festival in Indiana? There is a competition for the best persimmon pudding.

Want to know more about persimmon fruit...

Persimmon is an exotic looking luscious fruit with a deep orange color. When ripe it has a distinctive flavor, creamy texture, and honey-like taste. It is extremely sweet and is best for desserts. It is widely grown in China, Japan, and many Asian countries and also in the US. American variety has slight tartness, while the Asian variety especially the Japanese variety is sweeter. Native Americans consider it a divine fruit. It is referred to in folklore and literature of China. In India, it is called Amar phal meaning immortal fruit. It is considered a medicinal fruit and is used in Ayurveda. It is power-packed with essential nutrients and antioxidants.

The most important thing about persimmon is to let it ripe and get soft. The unripe one has an astringent flavor. When it is fully ripe it will be soft to touch, almost like an overripe tomato. At this stage, it will be thick jelly-like fruit, juicy and sweet. You will need really ripe persimmon for this pudding. There are so many recipes with persimmon, you can make pies and puddings, fruits salads, frozen desserts or sweet preserves.

Persimmon Pudding Recipe

Cooking time- 1 hour
Recipe type- dessert/pudding
Cuisine - American

Ingredients
Persimmon pulp- 1 1/2 cup
All purpose flour- 1 cup
Egg-2
Sugar- 3/4 cup
Butter- 1/2 cup
Salt- 1/2 tsp
Baking soda- 1/2 tsp
Milk- 1 cup
Heavy cream- 1/2 cup
Vanilla essence- 1/2 tsp
Nutmeg powder- a pinch
Cinnamon powder- 1/2 tsp
Rum or brandy- 2 tbs (or rum extract- 1/2 tsp)
 
Using a paring knife trim off the top leaf part of the persimmon. Cut it into half and scoop out the flesh of the fruit. Make this into a fine puree.

Mix flour, spices, baking soda, and salt and set aside.
Into a blender (you can also use a hand blender) add eggs, sugar and melted butter and pulse till it is well combined. Now add the dry ingredients, milk and heavy cream, rum, and the pureed persimmon and pulse a few times till it is well combined.

Heat oven to 350 degrees F. Places a large tray of boiling water in the bottom rack of the oven. Pour the pudding mixture into a greased 8x8inch pan. I used a glass pyrex dish. Bake the pudding for 1 hour and 10 minutes or till the pudding is completely set and golden on the top. It will also pull out from the edges of the pan. Transfer to a wire rack and allow the pudding to come to room temperature. Slice and serve with ice cream, whipped cream or dessert cream. You can make this pudding ahead of time. It tastes best the next day as it helps the flavors to develop. Enjoy!

You might also like,
Bread Mango Layer Pudding
Croissant Bread Pudding
Mango Agar Agar Pudding
Coconut Pudding
Chocolate Mousse
Pandan Mango Cake


Try it,
Hope you will all enjoy!

Coconut Pudding

Coconut Pudding

Coconut lovers will surely love this creamy, rich and delicious pudding.If you are obsessed with coconut just like me, try this delicious coconut pudding.Each scoop of this delightfully tender coconut pudding will transports you back to tropical paradise.Coconut pudding is a simple but tastes exotic. Take a look at the list of ingredients,it will make you wonder- tender coconut,tender coconut water, fresh coconut milk, coconut cream,crispy toasted sweet coconut-all in one bowl. You can't get more coconut crazy than this!

There is no special time to make this pudding,but it is perfect for summer time. If you want to make a special dinner try this comforting after dinner treat,your guest will surely love it. In addition to coconut milk this recipe also calls for tender coconut meat.Tender coconut has a sweet and refreshing taste. It also adds to the texture of the pudding.To get the pudding consistency I used gelatin, but you can substitute it with agar-agar or china grass. Roasted coconut used for garnish adds a sweet crunch.You can top the pudding with whipped cream or toasted coconut.Try this you will surely love it.

Ingredients
Coconut milk- 2 cup
Coconut cream- 2 tbs (optional)
Tender coconut pureed- 1 cup
Condensed milk- 1 cup
Rum essence-2-3 drops
(or vanilla Extract- 1/2 tsp)
Gelatin-2 tbs
Butter- 1 tsp
Sugar- 2 tbs
Tender coconut water or milk- 3 tbs
(to dissolve the gelatin)
Shredded coconut- 1/2 cup

Take the young tender coconut and with a spoon scoop out the white jelly inside.Place the tender coconut  meat in a blender and make a fine puree and set aside.

Heat a pan and add one tsp of butter and add the shredded coconut and sugar. Roast till it changes color to golden. Set aside for garnish later.

Take tender coconut water or milk in a bowl and sprinkle gelatin and mix well. Let it stand for two minutes.
In a sauce pan add one cup of coconut milk and bring it to a boil. Add the gelatin and mix well till it fully dissolves. Switch off the flame and add the coconut cream, condensed milk and the rest of the coconut milk.
Allow it to cool down a bit and add the pureed tender coconut and rum essence.Pour into dessert bowl.
Cover with plastic wrap and chill for four to five hours  for the pudding to set. Garnish with toasted coconut or whipped cream.

Try this,
Hope you will all enjoy!

Croissant Bread Pudding

Croissant Bread Pudding

Classic old fashioned bread pudding served warm with caramel sauce is one of my top favorite desserts. Left over bread can be converted into a baked classy and yummy dessert in no time. Instead of the traditional bread this recipe uses the rich buttery croissant bread. Flaky buttery bread with rich custard takes this dessert to the next level. Add chocolate chips, nuts or raisins and serve warm or chilled. This recipe is inspired from Nigella Lawson show.Try this,you will surely love it.

Ingredients
Croissant bread- 8 (mini or 4 regular)
Eggs large- 5
Milk- 1 1/2 cup
Heavy cream- 1 1/4 cup
Sugar- 3/4 cup
Semi sweet chocolate chips-1/2 cup
Butter- 1 tsp
Salt- a pinch
Rum extract- 1/2 tsp
Vanilla extract- 1 tsp

Pre heat oven to 350 degree. Melt butter and grease baking dish with it and spread the left over butter in the pan.
Slice croissants lengthwise but not all the way through. Place this in a single layer in the baking dish.
In a bowl whisk eggs, sugar and salt till light and fluffy. Now add milk and heavy cream, vanilla extract and rum extract and whisk well.
Pour this over the croissants and gently press the bread so that it absorbs the liquid. Let it satnd for ten minutes or you can chill in the refrigerator for an hour. Sprinkle chocolate chips just before putting it into the oven
Bake the pudding in the center of the oven, for 30 minutes or till the pudding is puffed and golden. The pudding is set when the knife inserted in the center comes out clean. Allow it to cool down and then serve.

Try this,
Hope you will all enjoy!

Bread Mango Layer Pudding

Bread Mango Layer Pudding

This is a quick and easy no bake bread and mango layer pudding. It is easy to fix and will surely impress your guest. It has layers of bread or biscuits, mango custard , whipped cream with mango bits.This mango custard and bread pudding is a delectable and be served as a treat after dinner. You can use other fruits like strawberry, pineapple or a mixed fruit custard. Try this,you will surely love it.
 

Ingredients

Bread slices- 8
Heavy whipping cream- 1 1/3 cup
Chopped mangoes- 3/4 cup
Milk- 2 cups
Condensed milk- 1/2 tin 

Thick Mango puree- 1 cup

Egg yolk-2
water- 1/3 cup

Sugar- 3 tbs

Gelatin- 1tsp (optional)

Vanilla essence-1/2 tsp

Corn starch- 2 tsp

 In a bowl whisk chilled whipping cream for about two minutes. Gradually add the sugar,little by little and continue whipping  till it attains soft peaks.Cover and keep it in the refrigerator  till ready to use.

Chop mangoes for the filling and garnish and set aside.

Take 3 tsp of water in  bowl and sprinkle gelatin and mix well. Let it stand for one minute. Meanwhile heat 3 tbs of water in a sauce pan and bring it to a boil,add the gelatin and stir till it is dissolved and well combined.

Make a puree with the rest of the mangoes ( approximately one cup of puree). Mix this with condensed milk and set aside.

Bring milk to a slight boil in a heavy bottom pan over medium heat. While the milk is heating whisk eggs yolks and one tsp of sugar and beat till the mixture is pale and thick. While constantly beating the egg mixture slowly pour 1/4 cup of hot milk into the bowl and whisk constantly. Pour the egg and milk back into the sauce pan and set over medium low heat.Cook until the mixture thickens.Mix corn starch with water and make a thin paste and stir into the custard mixture. Stir constantly for one minute and switch off the flame

When it cools down a bit add vanilla essence,mango pulp, and gelatin and mix.
You can set the pudding in a glass tray or individual serving cups. Trim off the edges of the bread and layer bread on the bottom. Spread half of the custard over the bread and then the whipped cream and chopped mangoes. Place another layer of bread and pour the rest of the custard on top and spread evenly.Cover and chill in refrigerator for two to three hours. Garnish and serve.

You might also like,
Mango Mousse
Strawberry Pudding
Mango Ice cream

Peach Galette
Mango Agar Agar Pudding
Mango Sago Pudding


Try this,
Hope you will all enjoy!