Persimmon Pudding

Name: Persimmon Pudding
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; 12 cup light cream or 12 cup half-and-half; 12 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 12 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); 12 teaspoon baking soda; 1 egg; 1 cup sugar; 12 teaspoon orange zest; 2 tablespoons butter, melted; whipped cream, to serve (optional)

13 ingredients

16 steps

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
12 cup light cream or 12 cup half-and-half
12 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 12 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)
12 teaspoon baking soda
1 egg
1 cup sugar
12 teaspoon orange zest
2 tablespoons butter, melted
whipped cream, to serve (optional)

Directions

1

Preheat oven to 325F.
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.)
5

You should have 1 cup pulp total.
6

In a small bowl mix flour, baking powder and cinnamon.
7

Set aside.
8

In another small bowl mix cream/half-and-half, buttermilk/sour milk, and baking soda.
9

Set aside.
10

In a medium bowl beat egg.
11

Stir in persimmon pulp, sugar and orange zest.
12

Add flour mixture and buttermilk mixture alternately to persimmon mixture, stirring well after each addition.
13

Stir in 2 Tbs melted butter.
14

Pour into prepared pan.
15

Bake for~35 minutes.
16

Serve warm, with whipped cream, if desired.