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.
Famous quotes containing the word pudding:
“... when the Spaniards persecuted heretics they may have been crude, but they were not being unreasonable or unpractical. They were at least wiser than the people of to-day who pretend that it does not matter what a man believes, as who should say that the flavour and digestibility of a pudding will have nothing to do with its ingredients.”
—Rebecca West (1892–1983)