Persimmon pudding

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Persimmon pudding
Place of origin United States
Main ingredient(s) Persimmon

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 or quince pudding. This style of pudding is generally either steamed or cooked in an oven with a water bath, or 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 brandy butter. It is best served warm, although 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 together.

In the U.S. state of Indiana, it is considered one of two legendary local dishes; the other being sugar cream pie.[1]

References[edit]

  1. ^ *Stuttgen, Joanne Raetz (2007). Cafe Indiana: A Guide to Indiana's Down-Home Cafes. Terrace Books. ISBN 0-299-22494-5. 

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