Gram'S Persimmon Pudding

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Gram'S Persimmon Pudding to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Gram'S Persimmon Pudding, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 egg
• 1 cup persimmon pulp
• 1/2 cup canned sweetened
• condensed milk
• 1 teaspoon vanilla extract
• 1 tablespoon melted butter
• 1 cup white sugar
• 1 cup all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Preheat the oven to 300 degrees F (150 degrees C)

Step 2: Technique & Execution

Butter a 1 1/2 quart casserole dish

Step 3: Technique & Execution

In a large bowl, whisk together the egg, persimmon pulp, sweetened condensed milk, vanilla and melted butter

Step 4: Technique & Execution

Combine the sugar, flour, baking soda, salt and cinnamon; whisk into the persimmon batter until well blended

Step 5: Technique & Execution

Pour into the prepared baking dish

Step 6: Technique & Execution

Bake for 1 hour in the preheated oven, or until the pudding is set and the top is lightly browned.