Baked Persimmon Pudding is a modern New Zealand recipe for a classic dessert sponge containing persimmon. The full recipe is presented here and I hope you enjoy this classic New Zealand version of: Baked Persimmon Pudding.
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Ingredients:
240ml persimmon purée (blend peeled persimmons and a little orange juice in a blender)
2 tsp baking soda
200g flour
200g sugar
1 tsp cinnamon
pinch of salt
1 egg, beaten
1 tsp lemon juice
1 tsp vanilla extract
120ml milk
1 tbsp melted butter
80g chopped walnuts
Method:
Mix the persimmon purée with 1 tsp baking soda. In a separate bowl mix together the remaining baking soda, the flour, sugar, cinnamon and salt. Mix together the egg, lemon juice, vanilla, milk and melted butter in a small bowl. Add the persimmon and the egg mixtures to the dry ingredients alternately.
Finally, add the chopped walnuts. Pour into a greased 8cm-square pan and place in an oven pre-heated to 180°C (350°F/Gas Mark 4) and bake for 20 minutes. Allow to cool slightly and serve with custard.
