Persimmon Pudding

Directions

1. 1
   Heat oven to 325 degrees and butter a 2-quart baking dish.
2. 2
   Puree persimmons in a food processor or blender until smooth.
3. 3
   Strain pulp through a fine mesh strainer into a bowl, using the back of a spoon or a spatula to push puree through.
4. 4
   Measure out 2 cups of pulp (discard remaining pulp).
5. 5
   Combine eggs, sugar and persimmon pulp in a large bowl and beat with an electric mixer on medium speed until well mixed.
6. 6
   Stir baking soda into buttermilk, then add to persimmon mixture and beat to combine.
7. 7
   In a separate bowl, sift together flour and baking powder.
8. 8
   Beat flour mixture into persimmon mixture in 3 batches, alternating with the cream, beginning and ending with the flour.
9. 9
   Stir in melted butter, salt, vanilla and cinnamon.
10. 10
    Transfer batter to prepared dish and bake until pudding is set, 1 hour to 1 hour 15 minutes.