Popular dessert in the United States, mainly in midwest. Persimmon is very popular in the countries of the Far East being the main producers China and Japan, curiously being Spain the second largest producer in the world, a country where it is a very popular fruit for table consumption although almost never in the preparation of cooked desserts.
By the way, if you are interested in knowing what fruits mainly americans consume, in descending order are :
- Bananas
- Apples
- Grapes
- Strawberries
- Oranges
- Watermelons
- Peaches
- Blueberries
INGREDIENTS :
- 4 medium sized persimon
- Half a cup (100 ml) of whole milk
- 2 cups (300 grams) of white flour
- 2 1/2 cups (300 grams) of white sugar
- 2 large eggs
- 4 tablespoons of melted butter
- 1 tablespoon (20 grams) of baking powder
- Half teaspoon (5 grams) of cinnamon powder
- A quarter teaspoon (2.5 grams) of vanilla extract
* The amount of sugar can be reduced to a minimum of 1 cup (200 grams), although it will depend on the ripening state of the fruits. The more mature, the less sugar.
First we must preheat the oven to 325 degrees F (170 degrees C).
While oven is heating, we mix the following ingredients: the grated pulp of the fruits, the beaten eggs, the vanilla, the cinnamon, the milk, the baking powder and the melted butter. Then we gradually add the flour mixing well with the rods.
We take the mixture to a container greased with butter that can go to the oven. We keep inside for 50 minutes. It is normal that once the heat action ceases, the pudding tends to go down.
Unmold carefully when cold. A serving is usually served to each diner topped with whipped cream or ice cream.
