Heavenly Hachiya Persimmon Delight
Transform your perception of persimmon pudding with this exquisite recipe passed down from my father-in-law, a culinary master in his own right. This rich, moist dessert captures the unique flavor of ripe hachiya persimmons, combining their natural sweetness with warm spices to create a comforting treat that's perfect for any occasion. Whether you serve it warm with a dollop of whipped cream or enjoy it on its own, this delightful pudding is sure to impress even the skeptics. Enjoy every bite!
9
Servings
N/A
Calories
9
Ingredients
Ingredients
Hachiya persimmon pulp
1 cup (very ripe, mashed)
Sugar
3/4 cup (granulated)
Eggs
3 (beaten)
All-purpose flour
1 cup (sifted)
Baking powder
1 teaspoon (sifted with flour)
Nutmeg
1/2 teaspoon (ground)
Milk
1 cup (whole)
Butter or Margarine
1/4 lb (melted)
Cinnamon
1/2 teaspoon (ground)
Instructions
1
Preheat your oven to 315-325°F (157-163°C).
2
In a large mixing bowl, combine the very ripe hachiya persimmon pulp and sugar until well blended.
3
Add the beaten eggs to the mixture and thoroughly mix in the milk and melted butter (or margarine).
4
In a separate bowl, sift together the flour, baking powder, cinnamon, and nutmeg.
5
Gradually fold the dry ingredients into the wet ingredients until just combined; be careful not to overmix.
6
Grease a 9-inch square baking pan generously with butter or cooking spray.
7
Pour the batter into the prepared pan, spreading it evenly.
8
Bake in the preheated oven for approximately 60 minutes, or until a knife inserted in the center comes out clean.
9
Allow the pudding to cool slightly before cutting it into squares to serve.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Heavenly Hachiya Persimmon Delight?
It is a rich, moist fruit pudding recipe featuring ripe Hachiya persimmons, sugar, and warm spices, originally passed down from a culinary master.
What type of persimmons are required for this recipe?
The recipe specifically calls for very ripe Hachiya persimmons that have been mashed into a pulp.
How many servings does this persimmon pudding make?
This recipe yields 9 servings when prepared in a 9-inch square pan.
What is the recommended oven temperature for baking?
You should preheat your oven to a temperature between 315-325°F (157-163°C).
How much persimmon pulp is needed?
The recipe requires exactly 1 cup of Hachiya persimmon pulp.
Can I use margarine instead of butter?
Yes, you can use either 1/4 lb of melted butter or 1/4 lb of melted margarine.
How long does the pudding take to bake?
The baking time is approximately 60 minutes, or until a knife inserted in the center comes out clean.
What size baking pan should I use?
A 9-inch square baking pan is the recommended size for this recipe.
What are the key dry ingredients in this recipe?
The dry ingredients include all-purpose flour, baking powder, ground cinnamon, and ground nutmeg.
How do I know when the persimmon delight is finished baking?
The pudding is done when a knife inserted into the center of the pan comes out clean.
Should the pudding be served warm or cold?
It is best served warm, potentially with a dollop of whipped cream, though it can also be enjoyed on its own.
Is it necessary to sift the dry ingredients?
Yes, you should sift together the flour, baking powder, cinnamon, and nutmeg to ensure a smooth texture.
What type of milk is used in the recipe?
The recipe specifies using 1 cup of whole milk.
How many eggs are required for this pudding?
The recipe calls for 3 eggs, which should be beaten before being added to the mixture.
How much sugar should I add?
You will need 3/4 cup of granulated sugar to blend with the persimmon pulp.
What spices are used to flavor the pudding?
The recipe uses 1/2 teaspoon of ground cinnamon and 1/2 teaspoon of ground nutmeg.
Should I overmix the batter?
No, you should fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix.
How should I prepare the baking pan?
The pan should be generously greased with butter or cooking spray before pouring in the batter.
What is the source of this recipe?
This is an heirloom recipe passed down from the creator's father-in-law.
What is the texture of Heavenly Hachiya Persimmon Delight?
The texture is described as rich and moist, similar to a traditional fruit pudding.
Can this recipe be considered a fall dessert?
Yes, it is tagged as a fall dessert due to the use of seasonal persimmons and warm spices.
What is the first step in making this dessert?
The first step is to preheat your oven to 315-325°F (157-163°C).
How do you prepare the persimmon fruit?
The Hachiya persimmons should be very ripe and mashed into a pulp before measuring.
How much baking powder is needed?
The recipe requires 1 teaspoon of baking powder, which should be sifted with the flour.
When should the eggs be added to the mixture?
The beaten eggs are added after the persimmon pulp and sugar have been well blended.
How should the finished pudding be sliced?
After cooling slightly, the pudding should be cut into squares for serving.
What kind of flour is best for this recipe?
One cup of sifted all-purpose flour is used for this recipe.
Is this a comfort food recipe?
Yes, it is categorized as a comfort food treat that is perfect for any occasion.
What do I do after the dry ingredients are sifted?
You gradually fold the sifted dry ingredients into the wet mixture until they are just combined.
Can I serve this dessert on its own?
Yes, it is delicious enough to be enjoyed on its own or with optional toppings like whipped cream.