Persimmon Pudding

To press the pulp from your persimmons: store ripe persimmons in the refrigerator. Remove and let stand at room temperature for about 1 hour before trying to remove pulp. Peel persimmons or scrape pulp from peel with a spoon. Press persimmons through a fine mesh strainer until you have pulp. From Better Homes and Gardens, October 2002.

• Ready In: 55 mins
• Serves: 6-8

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

Directions

1. Preheat oven to 325°F.
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.) You should have 1 cup pulp total.
5. In a small bowl mix flour, baking powder and cinnamon.
6. Set aside.
7. In another small bowl mix cream/half-and-half, buttermilk/sour milk, and baking soda.
8. Set aside.
9. In a medium bowl beat egg.
10. Stir in persimmon pulp, sugar and orange zest.
11. Add flour mixture and buttermilk mixture alternately to persimmon mixture, stirring well after each addition.
12. Stir in 2 Tbs melted butter.
13. Pour into prepared pan.
14. Bake for~35 minutes.
15. Serve warm, with whipped cream, if desired.