Indiana persimmon pudding
Instructions:
-
It takes about 10 Indiana persimmons to make 1 cup pulp. Wash the persimmons and remove the caps and black tips. Quarter and place in a food processor with the steel blade in place; process until pureed. Indiana persimmons have a more intense flavor than the large California variety and are best for a pudding; however, it takes only 2 California persimmons to make 1 cup pulp, which can be used if the other variety is not available.
- 1⁄3 cup butter;
- 2 cups persimmon pulp;
- 2 cups sugar;
- 2 eggs, beaten;
- 13⁄4 cups all-purpose flour;
- 2 teaspoons baking powder;
- 1 cup buttermilk;
- 1 cup half-and-half or light cream;
- 1 teaspoon baking soda;
- 1⁄2 teaspoon ground cinnamon;
- Sweetened whipped cream.
- Preheat oven to 325 F.
- While preparing the pudding, put the butter into a 9-by-13-by-2-inch baking pan and place in the oven as it preheats, to melt the butter. Brush melted butter all over the pan (retain 4 tablespoons melted butter for use in pudding).
- In a large mixing bowl, combine the persimmon pulp with the sugar and eggs. Combine the flour and baking powder. Mix the buttermilk, half-and-half, and baking soda. Add the liquid ingredients alternately with the flour mixture to the persimmon pulp, mixing until the batter is smooth. Pour 4 tablespoons of the melted butter into the batter along with the cinnamon, and mix. Turn batter into the butter coated pan and bake 5 5 minutes to 1 hour, or until set. The pudding will be dark, with a heavy and moist consistency, a little more dense than pumpkin pie. Serve with slightly sweetened whipped cream.