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Persimmon Pudding MARIO BATALI

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Mario Batali’s perfect Persimmon Pudding is sure to be hit this holiday!

5 or 6 small persimmons (plus slices to garnish)
1 cup milk
3 large eggs (beaten)
2 tablespoons unsalted butter (melted)
1/2 teaspoon vanilla
1 cup all-purpose flour
3/4 cup sugar
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon Kosher salt
1/2 cup heavy cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla

Preheat the oven to 350ºF. Spray an 8×8-inch baking dish with cooking spray.
Cut the persimmons in half and scoop the pulp out into a bowl. You should get about 2 1/2 cups of the pulp. Discard the skins.
To the bowl of persimmons, add the milk, eggs, butter and vanilla and mix to combine. In a separate bowl, add the flour, sugar, baking soda, cinnamon and salt and mix until well incorporated. Fold the wet ingredients into the dry and pour the batter into the prepared pan. Bake until dark brown and set, about 1 hour. Allow to cool and serve with whipped cream and garnish with slices of persimmon.
For the Whipped Cream:In a large bowl add the cream and whip until foamy using a whisk or stand mixer. Add sugar and vanilla and whip until soft peaks form. Serve.
Tip: If you can’t find persimmons, use plums or mashed pumpkin to make this holiday pudding.

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