Gluten Free Persimmon Pudding
A rich, spiced, and heavy cake for winter
Servings: 10 people
Calories: 150kcal
Equipment
- 9x9 inch pan
Ingredients
Wet ingredients:
- 1 large egg
- 1 Cup mashed persimmons top removed but skin on (3-4 VERY ripe - almost mush - either hachiya or fuyu persimmons, recipe does not work with underripe persimmons) - no need to peel them!
- 1 tsp vanilla extract
- 5 tsp melted butter
- 1/2 Cup whole milk
Dry ingredients:
- 3/4 Cup gluten Free 1-1 flour mix with xanthan gum
- 1/4 Cup almond meal
- 1/4 tsp each ground nutmeg and ground cloves
- 1/2 tsp cinnamon
- 1 tsp baking soda
- 1/2 Cup packed dark brown sugar
- 1/2 Cup each of raisins and chopped walnuts
Instructions
- Preheat the oven to 300° Fahrenheit and then grease a 9x9 inch square pan (or 9 inch round pan) with butter or cooking spray.
- In a large bowl, beat together all of the wet ingredients with an electric mixer and set aside. In a medium bowl, whisk together all of the dry ingredients and add in the raisins and chopped walnuts. Once combined, add dry ingredients to the wet ingredients and mix using a spatula or wooden spoon.
- Pour the mixture into the greased pan and then bake for 60 minutes (one hour) or until a knife inserted in the center comes out clean. Best served warm (not hot) with vanilla ice cream.