Share it Please
A few years ago, my family and I went to Nashville, IN at the end of the summer. We stayed at a lodge with an indoor water park for a couple days and that was fun. But my favorite part was going around town, looking at all the little shops.
My favorite place was an ice cream shop called Miller's Ice Cream. They made caramel ice cream, apple butter ice cream, vanilla, chocolate, cake batter, basically any flavor you can think of. The best item on the menu was the persimmon pudding. It was warm, creamy, and rich when served with the vanilla bean ice cream. And it was at that point we decided that persimmon pudding would become a Thanksgiving tradition at our house.
This isn't like JELL-O pudding, mind you. It's more like the English version of pudding, sort of cake-like, but creamy. So if you're expecting something with less firmness, stir the pudding every 15 minutes while its baking.
Last year we tried a gluten, sugar, and dairy-laden recipe. Since I can't tolerate those things anymore, I had to change it to my needs. Easier said than done. But I think I succeeded. If you count the approval from my family, some teenagers, and a few other adults.
Inspired by this recipe
1/4 tsp. baking soda
1 c. persimmon pulp
3/4 c. agave
1 egg, beaten
125 g (about 1 cup) flour mix (blend I used below)
1 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. vanilla
1/8 tsp. sea salt
1 c. coconut milk
2 T. oil
1. Combine baking soda, pulp, agave, and egg.
2. Stir in flour, baking powder, cinnamon, vanilla, salt, coconut milk, and oil.
3. Bake at 300 degrees F for 40-45 minutes or until a knife inserted in the middle comes out clean. The pudding will rise and then fall after it comes out of the oven.
For the flour:
The ratio I used was 70% starches/30 % whole grains. For information on combining flours see this post. I made a total of 500 grams, but you can double or even triple this basic blend as needed.
150 g white rice flour
150 g arrowroot starch
100 g buckwheat flour
100 g brown rice flour
This is the blend I used so I can't vouch for any other one. I suppose any kind would work, except for one with coconut flour.
Inquiry of the Day:
Do you like persimmons? I find that people either love 'em or hate 'em. I love them.
NaNoWriMo Update: I'm past the 60% percent mark! Three more milestones to go! Yesterday, I surprised myself by writing twice as much as I normally do: 3,200 words! I was so exicted. :)
My favorite place was an ice cream shop called Miller's Ice Cream. They made caramel ice cream, apple butter ice cream, vanilla, chocolate, cake batter, basically any flavor you can think of. The best item on the menu was the persimmon pudding. It was warm, creamy, and rich when served with the vanilla bean ice cream. And it was at that point we decided that persimmon pudding would become a Thanksgiving tradition at our house.
This isn't like JELL-O pudding, mind you. It's more like the English version of pudding, sort of cake-like, but creamy. So if you're expecting something with less firmness, stir the pudding every 15 minutes while its baking.
Last year we tried a gluten, sugar, and dairy-laden recipe. Since I can't tolerate those things anymore, I had to change it to my needs. Easier said than done. But I think I succeeded. If you count the approval from my family, some teenagers, and a few other adults.
Inspired by this recipe
1/4 tsp. baking soda
1 c. persimmon pulp
3/4 c. agave
1 egg, beaten
125 g (about 1 cup) flour mix (blend I used below)
1 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. vanilla
1/8 tsp. sea salt
1 c. coconut milk
2 T. oil
1. Combine baking soda, pulp, agave, and egg.
2. Stir in flour, baking powder, cinnamon, vanilla, salt, coconut milk, and oil.
3. Bake at 300 degrees F for 40-45 minutes or until a knife inserted in the middle comes out clean. The pudding will rise and then fall after it comes out of the oven.
For the flour:
The ratio I used was 70% starches/30 % whole grains. For information on combining flours see this post. I made a total of 500 grams, but you can double or even triple this basic blend as needed.
150 g white rice flour
150 g arrowroot starch
100 g buckwheat flour
100 g brown rice flour
This is the blend I used so I can't vouch for any other one. I suppose any kind would work, except for one with coconut flour.
Inquiry of the Day:
Do you like persimmons? I find that people either love 'em or hate 'em. I love them.
NaNoWriMo Update: I'm past the 60% percent mark! Three more milestones to go! Yesterday, I surprised myself by writing twice as much as I normally do: 3,200 words! I was so exicted. :)
I want to try this!! This may have to make a surprise visit on my Thanksgiving Table tomorrow.
ReplyDeleteI highly suggest you try it and encourage the visit to your Thanksgiving table. It's perfect topped with whipped coconut nut cream or caramel sauce. Have a great Thanksgiving!
DeleteBeautiful photo! Makes me want to dive right in
ReplyDeleteThanks! When I took the pudding out of the oven, it made me want to dive right in. ;) Unfortunately, I had to wait until today. Happy Thanksgiving! :D
Delete