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"Dried Fruit Pudding"

Adapted from my grandmother Frances Pellegrini. Recipe printed in Food Heroes Serve topped with homemade kefir
Prep Time5 mins
Cook Time35 mins
Total Time40 mins
Servings: 4 servings


For stewed pudding:

  • 7 or 8 dried unsulphured persimmons apricots, or mangoes
  • 3 pieces dried papaya about 4 inches long
  • 1 teaspoon ground cinnamon
  • pinch of salt
  • 1 cup silken tofu or plain yogurt
  • 1 teaspoon fresh lemon juice

For baked pudding, add:

  • 3 large eggs
  • 3/4 cup soy milk or regular milk
  • 1/2 cup pecans


To make stewed pudding:

  • Put the dried fruit, cinnamon, salt, and 2 cups water in a medium saucepan and cook at a low simmer for about 30 minutes, until the fruit is reconstituted and tender. Let cool slightly, then put the fruit and liquid in a food processor and add the tofu. Pulse until smooth, adding the lemon juice along the way, and there you have a quick warm pudding. This pudding is particularly good chilled or slightly frozen, which turns it into a creamy sorbet.

To make baked pudding:

  • Preheat the oven to 325 degrees F.
  • Add the eggs and milk to the mixture in the food processor and blend. Add the pecans and pulse 10 times. Pour the mixture into an oven-safe glass bowl and place the bowl in a larger bowl of hot water. Bake for 1 hour until the surface no longer jiggles. Scoop out portions to serve