Persimmon-Nut-And-Raisin Pudding

Ingredients

• ¼ cup cognac or brandy
• ½ cup raisins (or more, if you like them)
• 2 pounds very ripe persimmons
• 1 ¼ cups flour
• ⅛ teaspoon salt
• ¾ teaspoon baking soda
• ¾ teaspoon baking powder
• 1 teaspoon cinnamon
• ¾ cup sugar
• 3 eggs
• 2 cups buttermilk
• 1 teaspoon vanilla
• 6 tablespoons butter, melted
• 1 cup mixed nuts (or just walnuts); more if you like them
• 1 cup creme Chantilly (or more)

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    750 calories; 27 grams fat; 10 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 3 grams polyunsaturated fat; 115 grams carbohydrates; 3 grams dietary fiber; 36 grams sugars; 14 grams protein; 126 milligrams cholesterol; 449 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 to 8 servings

Preparation

1. Preheat oven to 375 degrees.
2. Pour the cognac over the raisins to plump them, then set aside.
3. Peel and puree the persimmons, either in a blender or a food mill.
4. Mix all the dry ingredients, except for the sugar, together in a bowl.
5. Incorporate the persimmon puree, the sugar, eggs, buttermilk and vanilla together, then add that mixture to the dry ingredients and blend completely.
6. Melt the butter and incorporate into the mixture.
7. Chop the nuts and lightly toast them for 5 to 10 minutes in the oven.
8. Toss the nuts, raisins and cognac into the mixture and stir well.
9. Butter a 9-inch baking dish, pour in the ingredients and bake for two hours.
10. Serve hot or warm, topped with a creme Chantilly.

2 hours 30 minutes