Persimmon Pudding

Name: Persimmon Pudding
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6-8 serving(s)
Ingredients: 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)

Submitted by Roosie

"To press the pulp from your persimmons: store ripe persimmons in the refrigerator. Remove and let stand at room temperature for about 1 hour before trying to remove pulp. Peel persimmons or scrape pulp from peel with a spoon. Press persimmons through a fine mesh strainer until you have pulp. From Better Homes and Gardens, October 2002."

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Ready In:: 55mins
Ingredients:: 13
Serves:: 6-8

ingredients

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)

directions

Preheat oven to 325°F.
Grease a 8x8x2 inch baking pan with the 2 tsp butter.
Set aside.
Make persimmon pulp (see my comments above on how to make this.) You should have 1 cup pulp total.
In a small bowl mix flour, baking powder and cinnamon.
Set aside.
In another small bowl mix cream/half-and-half, buttermilk/sour milk, and baking soda.
Set aside.
In a medium bowl beat egg.
Stir in persimmon pulp, sugar and orange zest.
Add flour mixture and buttermilk mixture alternately to persimmon mixture, stirring well after each addition.
Stir in 2 Tbs melted butter.
Pour into prepared pan.
Bake for~35 minutes.
Serve warm, with whipped cream, if desired.