Persimon persimmon and blueberry pudding: homemade snacks and sweets

Snack
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By Ángela

Persimon persimmon comes from the Ribera del Xúquer denomination of origin (Valencia). It is a variety of persimmon with a hard and sweet pulp that can be eaten with a knife and fork. The firm texture and orange color are achieved by subjecting the fruit to a natural treatment through which the astringency is eliminated. This fruit contains a high content of vitamin C, and is rich in potassium. For this recipe, use them when they are ripe or put them in a paper bag for 3 days.

Persimmon persimmon and blueberry pudding

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If you fancy a delicious snack, you have to try this recipe for Persimmon and blueberry pudding because it is delicious

Persimmon persimmon and blueberry pudding
  • Ángela
  • Kitchen: cuisine
  • Recipe type: picnic
  • Total time:

Ingredients

  • 3 large, ripe persimmons
  • 1 packet of baking soda (or a teaspoon of bicarbonate of soda if not available)
  • 1 and a half cups of flour (approximately 190 g)
  • 1 pinch of salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon freshly ground nutmeg
  • 1 pinch of ground ginger
  • 120 g butter at room temperature
  • 1 cup and a half (approximately 190) g of brown sugar
  • 3 large eggs
  • half a glass of rum
  • 2 tablespoons lemon juice
  • the zest of an orange (only the colored part)
  • the zest of a lemon (only the colored part)
  • 200g fresh blueberries
  • frozen or canned
  • 80 g of chopped walnuts.

Preparation

  1. Preheat the oven to heat to 170º c

  2. and a container with water to cook in a bain-marie

  3. Cut the persimmons in half and remove the pulp

  4. Blend it with a blender until you get a homogeneous puree.

  5. Put the purée in a bowl with the carbonating agent, stir and reserve; the puree will thicken.

  6. In a bowl, mix the flour, salt, cinnamon and nutmeg.

  7. In another bowl, beat the butter and sugar until you get a smooth and light cream.

  8. Add the eggs, rum and lemon juice

  9. Add the persimmon puree

  10. Gradually add the flour, stirring until smooth.

  11. Also add the orange and lemon zest, ginger, cranberries and walnuts.

  12. Pour the dough into a mold and place it in the container with water in the oven

  13. Cook it in a bain-marie for approximately 45 minutes, or until a toothpick inserted in the center comes out clean.

  14. Let cool on a rack in the same mold

  15. Serve at room temperature.

Image: waire


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