I experimented a bit with a recipe I found on Saveur and I was convinced I had ruined it beyond all eat-ability. It took a very long time to set in the oven and I eventually pulled it out while it was still a bit wiggly. However, I went ahead and tried it and, I am happy to report, the first bite was pure bliss in flavor. After a while it will set and look like a very moist cake. The process of cooking down gives the pudding an unbelievably decadent richness. It doesn’t look like its Saveur counterpart but it sure is tasty. I served it at Thanksgiving with very positive results. This tastes just like the holidays!
- Pulp from enough halved ripe persimmons to make 3-4 cups |You need to buy the squishy variety of persimmon, not the hard ones.|
- 1 cup sugar
- 2 eggs, beaten
- 1½ cups buttermilk |I used almond milk plus 1 tablespoon vinegar. Let sit for five minutes.|
- 1 tsp. baking soda
- 1½ cups flour
- 1 tsp. baking powder
- 1 tablespoon ground cinnamon
- 1 tablespoon vanilla
- Pinch salt
- ¼ cup coconut milk
- 4 tbsp. butter, melted (I used vegan butter.)
- Preheat oven to 350 F.
- Beat your pulp, eggs, vanilla and milk together with a hand mixer.
- Sift all your dry ingredients together.
- Slowly beat your dry mixture into the wet mixture until well combined.
- Line your pan with baking paper. If you don’t use paper, butter your pan with the melted butter.
- Add your cake batter to the pan and drizzle butter over the top. Stir into the batter with a butter knife. I divided my cake into two separate pans because of my tiny oven.
- Bake until it’s very brown, has crispy edges, smells wonderful and has some firmness to the middle. It took me about 1 1/2 hours each in my little oven. Let sit for a few minutes before cutting into and serve with something to cut the intense flavor (ice cream is the best best best…)
Recipe Adapted From: Saveur.com