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|Place of origin||United States|
Persimmon pudding is a traditional American dessert made with persimmons. Although American, persimmon pudding is similar to traditional English dessert puddings, such as Christmas pudding (raisin or fig) or quince pudding. This style of pudding is generally either steamed or cooked in an oven with a water bath (also called a bain-marie). These methods of cooking ensure the pudding remains moist and does not dry out or form a crust unlike the sweet but crusted persimmon bread.
The pudding is often served with ice cream, crème anglaise, whipped cream, apple sauce, or hard sauce, which is sometimes called brandy sauce. It is traditionally served warm, though it can be served cold as well. Persimmon pudding lasts quite a while when refrigerated, and may be made in large batches to be served over the course of several days. As the pudding ages the various individual flavors mellow and blend.
- *Stuttgen, Joanne Raetz (2007). Cafe Indiana: A Guide to Indiana's Down-Home Cafes. Terrace Books. ISBN 0-299-22494-5.
- persimmonpudding.com - dedicated to growing, education, and use of Diospyros virginiana L., the common, or American persimmon
- Persimmon pudding recipe
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