Persimmon pudding

While I was busy cleaning up the kitchen after lunch, I heard the phone ringing and so I picked it up and guess what? It was a call from a dear friend, Cris, asking me if I was at home so she could bring me some freshly picked persimmons. (Oh! Persimmons are one of my favorite fruits in winter. I think it taste like the so called “Star Apples” in the Philippines. Persimmons have an orange color skin while Star apples have green or dark violet color skin. The pulp of a persimmon is orange while the pulp of a star apple is white. Well, I am just thankful for these two special gifts of nature!) so I said “Of course Cris! And after a while, she arrived with a box full of golden colored persimmons and we thought, how about preparing a cake out of Persimmons? Here’s our recipe:

Persimmon Pudding

2 cups of persimmon pulp
2 cups of sugar(or 1 1/2 cup sugar)
2 cups sifted flour
1 can condensed milk (300 ml)
2 teaspoons of cinnamon powder
1 1/2 teaspoon baking powder
1/4 teaspoon salt
2 eggs(optional)
2 tablespoons of corn oil
2 ml lemon flavoring or lemon rind

Mix above ingredients well.

Preheat oven for 10 minutes

Pour mixture into a greased cake tin or into ready to use disposable paper cake molds.

Bake at 170°C/ 50 minutes to 1 hour



Thank you Cris! For the Persimmons and for the special cake prepared together on a cold tuesday afternoon. You and your little boy added an additional sense to a what would have been an ordinary afternoon in winter . What do you think about the saying two heads are better than one”?



Ricetta in Italiano:


La polpa di 4 – 5 cachi maturi
2 tazze di zucchero
2 tazze di farina
300 ml di latte condensato
2 cucchiaini di cannella
2 cucchiaini di lievito in polvere
Un pizzico di sale
2 uova
2 cucchiai di olio di maize
Una fialetta di aroma al limone o la buccia grattugiata di un limone

Mescolare bene tutti gli ingredienti

Preriscaldare il forno a 170°C/10 minuti

Versare l’impasto nella tortiera

Cuocere la torta a 170°/50 minuti o per un’ora