PERSIMMON BUTTERMILK PUDDING
8 servings
A soft pudding with an old-fashioned flavor. Be sure to use very ripe, mushy persimmons.
Preheat the oven to 400°F. Butter a shallow 3-quart baking dish.
Cut lengthwise in half:
- 6 very ripe large persimmons
Remove any seeds, then scrape the pulp from the skins with a spoon. Puree the pulp in a blender or food processor. If it looks stringy, force it through a sieve with the back of a spoon. Measure 1 ½ cups pulp. Whisk in a large bowl until light:
- 4 large eggs
Whisk in the persimmon pulp, then whisk in:
- 2 ½ cups buttermilk
- 4 tablespoons (½ stick) unsalted butter, melted
Whisk together thoroughly in a separate medium bowl:
- 1 ½ cups all-purpose flour
- 1 cup sugar
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon grated or ground nutmeg
- ½ teaspoon salt
Add the flour mixture to the persimmon mixture and whisk until well blended. Pour the batter into the prepared dish. Bake until the top is deep golden brown and springs back when lightly pressed, about 50 minutes. Serve the pudding warm or cold with: