Ingredients:
- 1/2 cup vegetable oil and a pudding mold
- 5 ripe persimmons
- 3/4 cup sugar
- 6 eggs
- 1 teaspoon vanilla extract
- 3 cups flour
- 1 and 1/2 cup teaspoon baking soda
- 3/4 teaspoon salt
- 1 spoon ground cinnamon
- 1 bag of Dried Persimmon
Calvados Cream:
- 1 cup cold heavy cream
- 1 spoon castor sugar
- 2 spoons Calvados
Preparation:
- Oil the pudding mold with vegetable oil and set aside;
- Peel persimmons and transfer to a medium bowl. Mash the persimmons, removing black seeds (you should have about 3 cups of pulp); set aside;
- In the bowl of an electric mixer fitted with the whisk attachment, whisk together sugar and eggs on medium-high until fluffy, about 5 minutes. Add oil and vanilla; mix until well combined. Add persimmon pulp and mix to combine;
- In a medium bowl, whisk together flour, baking soda, salt, and cinnamon. Add to persimmon mixture and mix just until smooth, scraping down sides of bowl once during mixing. Transfer mixture to prepared mold and cover with an oiled parchment paper round; cover mold with lid;
- Bring a kettle of water to a boil over high heat. Fit a large pot with a rack and place filled pudding mold on rack in pot. Add just enough boiling water to come halfway up the mold. Place pot over high heat and bring to a boil; immediately reduce heat to a simmer and cook until pudding springs back when touched, about 150 minutes, adding more boiling water as necessary to maintain water level;
- Remove the mold from pot and uncover. Let pudding cool in mold for 1 hour, then carefully run a sharp knife around the top edge of the pudding to loosen from the mold and invert carefully onto serving platter;
- Once you get the pudding off, prepare de Calvados cream: mix the whip cream and castor sugar until soft peaks form. Stir in Calvados;
- Serve the pudding in slices, with the Calvados cream and dried persimmon on top.