Persimmon Pudding

Persimmon Pudding
Persimmon Pudding
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.Helen Rosner

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.

Persimmon Pudding
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

Ingredients

  • Pulp from enough halved ripe persimmons to make 2 cups (about 5 hachiyas)
  • 2 cups sugar
  • 2 eggs, beaten
  • 1 12 cups buttermilk
  • 1 tsp. baking soda
  • 1 12 cups flour
  • 1 tsp. baking powder
  • 12 tsp. ground cinnamon
  • Pinch salt
  • 14 cup heavy cream
  • 4 tbsp. butter, melted

Instructions

  1. 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.
  2. 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.
  3. Grease a 9'' X 13'' baking dish with some of the butter. Stir remaining butter into batter.
  4. 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.