Persimmons // The Spicy RD

When I was a little girl….oh, so long ago….my parents and I would take a journey each and every Thanksgiving. It went something like this….

Wake up in the morning. Get in the car and drive 2-3 hours from San Diego to Alhambra or Palm Desert. Eat. Get the car and drive 1-2 hours from Alhambra or Palm Desert to Granada Hills. Eat. Get in the car and drive 3 hours back home to San Diego. Go to sleep. Exhausted.

I have fond memories of those Thanksgivings…spending time with Family…playing horseshoes in the desert with my Great Uncle John Gilbert…horsing around with my cousins…and of course eating. I LOVE Thanksgiving food! Turkey, mashed potatoes, stuffing, sweet potatoes,and pumpkin pie. They’re all delicious. But you know what My favorite part of the meal was as a child? You’ve probably guessed it. Aunt Sena’s Persimmon Pudding. With homemade whipped cream on top.

This holiday season I decided to try and make a gluten free version of the persimmon pudding.  It doesn’t disappoint!

Here is the original recipe, with gluten free substitutions/additions in orange.

Great Aunt Sena’s Persimmon Pudding

  • 1 cup persimmon pulp (About 3-4 persimmons. I used Hachiya persimmons.  Remove skins, slice and puree in blender.)
  • 2 eggs, well beaten
  • 1 1/2 tablespoon melted butter
  • 1 cup milk
  • 1 cup flour  OR 1/2 cup sorghum flour + 1/2 cup tapioca starch + 1/2 teaspoon xanthan gum
  • 1/2 cup sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon  nutmeg
  • 1/4 teaspoon cinnamon
  • Optional: Fresh whipped cream (1 cup heavy cream beaten with 2 tablespoons powdered sugar)

Instructions: (Yields approximately 6 servings)  Preheat oven to 350 degrees.  Blend persimmon pulp with milk, eggs, and melted butter.  In a mixing bowl, combine flour(s), xanthan gum (if making gluten free version), sugar, salt, baking soda, cinnamon and nutmeg.  Add wet ingredients and mix until well blended.  Pour in to a greased pan (a 9 x 9 baking pan works well), set baking pan in to a pan of water and bake until done-Approximately 1 hour.  Note:  The original version should set like a bread pudding or a very moist cake, and you can cut it in to squares for serving. I ended up baking my gluten free version for 1 1/2 hours and it never got really firm.  This didn’t matter, as we scooped it in to bowls and it tasted great.  Top with whipped cram if desired.  My family and I definitely desired!  Enjoy!