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Persimmon Pudding From Crook's Corner

Ingredients

  • 7-8 fresh local ripe persimmons stems removed
  • 2 cups local buttermilk
  • 1 Tbsp. plus 1 stick softened room temperature butter
  • 1 1/2 cups sugar
  • 3 large eggs
  • 1 1/2 cups all purpose flour
  • 1/2 tsp. salt
  • 1 tsp. Baking Powder
  • 1 tsp. Baking Soda
  • 1/2 tsp fresh grated nutmeg
  • 1/2 tsp ground ginger
  • 1 tsp. cinnamon

Instructions

  1. Preheat oven to 350 degrees. Grease a 4x8x12 inch baking dish with 1 tablespoon of butter.

  2. Puree the persimmons until smooth to make 2 cups of thick puree.

  3. Combine the puree with the buttermilk. In another bowl, beat the stick of butter with the sugar in the bowl of a stand mixer with the paddle attachement. Beat until fluffy.

  4. Add the eggs and beat in one by one. Then, by hand, stir the persimmon mixture into the butter and sugar.

  5. Sift the dry ingredients together and fold them into the persimmon mixture. Put the batter into the buttered baking pan.

  6. Place the pan in a larger pan and fill the larger pan about halfway full with water to create a bain marie.

  7. Bake uncovered for about 1 1/2 hours or until the pudding is firm at the center and has pulled away from the sides of the pan, and a pairing knive inserted into the center of the pan comes out clean.
  8. Serve hot with fresh whipped cream. This keeps well in the refrigerator for 4-5 days and reheats beautifully in the oven of microwave.