Make

Tip

Sugar will work here as an agave replacement.

Persimmon Pudding

goop

Bake this pudding in a large dish and serve in the middle of the table, family style.

Makes 8-10

1 1/2 pounds persimmons, soft and ripe

1 1/4 cups flour

1/2 cup agave nectar

3 eggs

1 cup milk

1/4 cup heavy cream

1 cup walnuts

6 tablespoons unsalted butter, softened to room temperature

1 teaspoon salt

1 teaspoon cinnamon

3/4 teaspoon baking powder

3/4 teaspoon baking soda

1. Scrape the pulp from the skin of the persimmons and place in a blender. Blend until smooth.

2. Place all dry ingredients (flour, salt, baking powder, baking soda and cinnamon) in a large mixing bowl and all wet ingredients aside from butter (persimmon, agave, milk, cream and eggs) in another bowl. Whisk together the wet ingredients until combined and gradually mix into the dry mixture.

3. Meanwhile, lightly toast the walnuts in a 350°F oven for about 5 minutes and let them cool. Melt the butter in a saucepan over low heat and add to the batter along with the nuts.

4. Butter a 9-inch baking pan and pour batter into it. Bake the pudding at 375°F for about 2 hours until the pudding is set. When slightly cooled but still a bit warm, flip over and serve with freshly whipped cream.

You may also like
recipes
Kale, White Bean & Sweet Potato Korma

This is a rich, hearty vegan stew that's easy and quick to make for a weeknight dinner. We like heat, so we added a pinch of red chili flakes to the coconut oil to simmer with the onions.

Read More
recipes
English Muffins

From Roberta's Cookbook, a breakfast and brunch staple, which we tried out for an edition of Cookbook Club.

Read More
recipes
Roast Cauliflower with Chili, Garlic, Capers & Lemon

Great warm, this is even better room temperature, when all the flavors start to mingle.

Read More

You first

Get Thursday's Note from GP, including
exclusive tips and behind-the-scenes photos.