Persimmon Pudding

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 4 hachiya persimmons, very ripe (~ 1 3/4 lbs.) or 1 cup persimmon pulp
• 2 teaspoons butter, melted (for greasing the pan)
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 dash ground cinnamon
• 1/2 cup light cream or 1/2 cup half-and-half
• 1/2 cup buttermilk (to make sour milk add 1 1/2 tsp lemon juice or vinegar to a cup then add enough milk to measure 1/2) or 1/2 cup sour milk (to make sour milk add 1 1/2 tsp lemon juice or vinegar to a cup then add enough milk to measure 1/2)
• 1/2 teaspoon baking soda
• 1 egg
• 1 cup sugar
• 1/2 teaspoon orange zest
• 2 tablespoons butter, melted
• whipped cream, to serve (optional)

Recipe

• 1 preheat oven to 325°f.
• 2 grease a 8x8x2 inch baking pan with the 2 tsp butter.
• 3 set aside.
• 4 make persimmon pulp (see my comments above on how to make this.) you should have 1 cup pulp total.
• 5 in a small bowl mix flour, baking powder and cinnamon.
• 6 set aside.
• 7 in another small bowl mix cream/half-and-half, buttermilk/sour milk, and baking soda.
• 8 set aside.
• 9 in a medium bowl beat egg.
• 10 stir in persimmon pulp, sugar and orange zest.
• 11 add flour mixture and buttermilk mixture alternately to persimmon mixture, stirring well after each addition.
• 12 stir in 2 tbs melted butter.
• 13 pour into prepared pan.
• 14 bake for~35 minutes.
• 15 serve warm, with whipped cream, if desired.