Until a year ago, I had only used persimmons as table decorations but had never actually tasted a persimmon – even though I’ve lived here in Indiana for almost 20 years and persimmons are well-known in these parts. We’d tucked some pulp away in the freezer and The Professor found a recipe he wanted to try – I was more than a little suspicious but he forged ahead and I am now happily eating my words . . . uhm . . . pudding.
But the real question is: is persimmon pudding or it is cake? The lightly cinnamon-spiced batter bakes up with crispy-chewy edges and a beautifully dense center that is at once sweet, cinnamon-y and persimmon-y; topped with sweetened whipped cream and a drizzle or two of caramel sauce and I’ll leave it to you to decide.
And while I can’t say this pudding is a showstopper in the looks department, I do encourage you to invite your friends over – because you’ll be tempted to eat the entire pan by yourself . . .
Don’t say I didn’t warn you.
NOTE: You can use your favorite gluten-free flour mix; if it already includes xanthan, ground psyllium husk, chia or flax seeds, omit the xanthan gum.
GLUTEN-FREE PERSIMMON PUDDING
Slightly adapted from Saveur
- Pulp from enough ripe persimmons to make 2 cups
- 2 cups sugar
- 2 eggs, beaten
- 1-1/2 cups kefir (can sub buttermilk or soured milk)
- 1 teaspoon baking soda
- 1-1/2 cups gluten-free flour mix (your favorite, see note above)
- 1 teaspoon baking powder
- 1/2 teaspoon xanthan gum
- ½ teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 1⁄4 cup heavy cream
- 4 Tablespoon butter, melted
The method can be found at Saveur here