Persimmon Pudding!

Some of you lucky folks might remember this from the fall and winter dessert menus at Camino, and now persimmon pudding is here for cake club. If you haven't had it, you're in for a treat. Persimmon pudding is the perfect fall dessert for these shorter days and cooler nights, and steamed puddings are something you just don't see so much of these days.

It is steamed in a special mold with very ripe Hachiya persimmons, organic prunes steeped in cognac, a hint of warm cinnamon, a tiny bit of toasted walnuts, along with the usual flour, sugar, butter and eggs. It's best served warm with a bit of gently whipped cold cream and a tiny glug of cognac. It's rich, delicious and somewhere between a soft cake and a pudding. I'll have instructions enclosed for you on how to reheat it, and will also offer jars of brandy whipped cream if you need it.

I will only have a very limited amount of these puddings available, as they are steamed for a long time in special molds. The puddings are 5" tall and 7" wide on the bottom, and serve 12 slices. I will enclose simple reheating instructions, and the puddings travel well and can hold up over a few days too.

Persimmon Pudding - $40 serves 12
Brandy whipped cream (made with organic cream +sugar)-$8 1 pint

Email me to reserve your very own pudding (1 per customer) for pick up 11/27, and let me know if you would like to add a jar of brandy whipped cream to your order.

I will be at the Kebabery on 11/27 between 5-8pm with boxes ready for pick up.

I hope to see you for some persimmon pudding, and wish you a happy holiday!

xo
mk