828- Persimmon Pudding / بودنغ الكاكي
Pulp of 4 ripe hachiya persimmons (makes 2 cups), blend until smooth
113 grams (1/2 cup) butter, melted
100 grams (1/2 cup) sugar (I used coconut sugar)
1 teaspoon vanilla extract
180 ml (3/4 cups) milk
200 grams (1 1/2 cups) all-purpose white flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 teaspoons pumpkin spice or (2 teaspoon ground cinnamon +
1/2 teaspoon ground nutmeg + 1 teaspoon ground ginger +
1/4 teaspoon ground cloves)
1- In a large bowl mix the persimmons pulp, melted butter, eggs, sugar, vanilla extract, and milk. whisk well.
2- In a separate bowl, mix the flour, baking powder, baking soda, salt, and spices.
3- Add the dry ingredients mix into the persimmons mix, and whisk together until smooth.
Note: if you are not quick the batter may become gelatinous, don’t worry, just whisk it again and it is good to go.
4- Cover a medium baking pan with parchment paper, pour the batter in the pan, and bake in a pre-heated oven at 180 C / 350 F for 1 hour. The persimmon pudding is ready when it has a beautiful dark brown color, and also when you touch in the middle it is soft but holding itself.
5- Remove the pudding from the oven, and let it rest in the baking pan for 45 minutes so it cools down and holds itself better. Serve warm with whipped cream, yogurt, or vanilla ice cream.