Persimmon pudding

The promised persimmon pudding recipe.  I have no idea where I got it from, so I can't credit the inventor.  It is flipping good, as my wife would say, so not worth changing anything, except to lower the oven temperature and bake the pudding thinner.

Wild harvested American persimmons could be the tastiest in the world, but if you can't find any, you might be able to use Hachiya persimmons.  Fuyu are more apple-like, so might not pulp very well.

For the best taste, heat the pudding up before eating and top with loads of whipped cream.  The sugary fluffiness of the whipped cream blends perfectly with the flavor of the pudding.  Cold pudding out of the fridge is OK, but warm, it is out of this world.

For a fantastic dessert, this is not that terribly unhealthy.  It has a lot of fruit and only 1/2 cup of sugar.  And yes, as stick of butter, but one is better than two.

The recipe calls for 1 cup of nuts (pecans or walnuts).  I don't think I've ever added them.

Persimmon Pudding

2 cups persimmon pulp
4 eggs
1 stick butter, allowed to soften at room temperature about 30 minutes
3/4 cup milk
1 tsp vanilla (I used Penzey's Mexican, which is intense)

1 1/2 cup all purpose flour
1/2 cup sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp cinnamon (I used cassia)
1/2 tsp nutmeg (freshly graded is best)
1 tsp ground ginger
1 tsp allspice

1) Heat over to 350 oF.
2) Mix together the persimmon pulp, the eggs, butter, milk, and vanilla,  The butter will remain a little chunky, but this is fine.
3) In a separate bowl, mix flour, sugar, baking soda, baking powder, salt, and spices.
4) Add dry ingredients to wet in thirds.  Mix just enough to wet everything and it is relatively homogeneous.
5) Add nuts if you want
6) Bake in a greased glass dish, about 1.5 inches deep.  This comes to two pans for me.
7) Bake about 30 minutes, until a knife in the middle comes back clean and the pudding is solid.
8) Allow to cool a few minutes and taste.  It should be out of this world.