Persimmon Recipes

  • 1-2 qt raw whole persimmons
  • 2 eggs, beaten
  • 4 tablespoons butter, melted
  • 1 oz butter for dish
  • 2 cups of sugar
  • 1 teaspoon baking soda
  • 1 cup buttermilk
  • 1 ½ cups all-purpose flour
  • 2 1/4 teaspoons baking powder
  • 1 cup heavy cream
  • ¼ teaspoon salt
  • ½ teaspoon vanilla extract
  •  Dash of cinnamon

PREPARATION

  1. Heat oven to 325 degrees F and butter a 2- 2 1/2 quart baking dish. Strain pulp through a strainer into a bowl, using the back of a spoon or a spatula to push purée through. Prepare 2 cups of pulp.
  2. Combine eggs, sugar and persimmon pulp in a large bowl and beat with a mixer on medium speed until well mixed. Stir baking soda into buttermilk, then add to persimmon mixture and beat to combine.
  3. In a separate bowl, sift together flour and baking powder. Beat flour mixture into persimmon mixture in 3 batches, alternating with the cream, beginning and ending with the flour.
  4. Stir in melted butter, salt, vanilla and cinnamon. Transfer batter to a buttered dish and bake until pudding is set, 1-hour or so.