Eva Powell, a former elementary-school librarian in Mitchell, Indiana, has won the town's pudding contest five times with her recipe for persimmon pudding with a crispy, cake-like crust.
Yield: serves 8-10
- Pulp from enough halved ripe persimmons to make 2 cups (about 5 hachiyas)
- 2 cups sugar
- 2 eggs, beaten
- 1 1⁄2 cups buttermilk
- 1 tsp. baking soda
- 1 1⁄2 cups flour
- 1 tsp. baking powder
- 1⁄2 tsp. ground cinnamon
- Pinch salt
- 1⁄4 cup heavy cream
- 4 tbsp. butter, melted
- Preheat oven to 350°. Put pulp and sugar into a large mixing bowl. Mix well. Beat in eggs. Put buttermilk and baking soda into a small bowl, and stir. Add to pulp, and mix well.
- Sift together flour, baking powder, cinnamon, and salt into a medium bowl. Gradually add to pulp, stirring until well combined. Add heavy cream, and mix well.
- Grease a 9'' X 13'' baking dish with some of the butter. Stir remaining butter into batter.
- Pour batter into dish. Bake until dark brown and toothpick inserted in center comes out clean, about 1 hour. Set aside to cool. Serve with whipped cream, if you like.