Persimmon Pudding
The following persimmon pudding recipe is from the Joy of Cooking. It is for members of the clean plate club. Memorable! Best served warm with whipped cream or vanilla ice cream.
To make persimmon pulp ...
Cut 4 to 6 very ripe large persimmons in half. Remove any seeds, and then scrape the pulp free from the skins with a teaspoon. Puree the pulp in a blender or food processor. If it looks stringy, force it through a sieve with the back of a spoon. Makes approx. 1 ½ to 2 cups pulp.
INGREDIENTS
Persimmon pulp (see above)
4 large eggs
2 ½ Cups buttermilk
¼ Cup unsalted butter, melted
1 ½ Cup sugar
1 ½ Cup all-purpose flour
1 ½ tsp. baking powder
1 ½ tsp. baking soda
½ tsp. ground cinnamon
½ tsp. ground nutmeg
½ tsp. sea salt
Prepare a shallow 3-quart glass baking dish by coating the inside surfaces with butter. Preheat the oven to 400ºF.
Whisk the eggs in a bowl until light and fluffy. Whisk in the persimmon pulp, then whisk in buttermilk and melted butter.
In a separate bowl whisk together the remaining dry ingredients. Once thoroughly mixed, add the dry ingredients to the persimmon mixture and whisk until well-blended.
Pour the batter into the prepared baking dish. Place baking sheet or foil under baking pan to catch possible overflow. Bake until the top is deep golden brown and it springs back when lightly pressed, about 50 minutes.
Serve the pudding warm or cold, with whipped cream* on top, if desired.
*To make whipped cream, pour some heavy cream into a bowl, add some powdered sugar and vanilla extract to taste, and whip until stiff peaks form.
Other References: www.persimmonpudding.com
