Persimmon Buttermilk Pudding

Persimmon Buttermilk Pudding

Serves 8. Recipe is from the “All New All Purpose Joy of Cooking” by Irma S. Rombauer, Marion Rombauer Becker and Ethan Becker. This is a soft, sweet pudding with an irresistible old-fashioned flavor. Be sure to use very ripe, mushy persimmons.

4 to 6 very ripe large persimmons

4 large eggs

2 1/2 cups buttermilk

1/2 stick unsalted butter, melted

1 1/2 cups sugar

1 1/2 cups all-purpose flour

1 1/2 tsps. baking powder

1 1/2 tsps. baking soda

1/2 tsp. ground cinnamon

1/2 tsp. freshly grated or ground nutmeg

1/2 tsp. salt

Whipped cream for serving, if desired

1. Preheat oven to 400 degrees. Butter a shallow 3-quart baking dish.

2. Cut persimmons in half lengthwise. Remove the pits. Then scrape the pulp free from the skins with a teaspoon. Purée the pulp in a blender or food processor. If it looks stringy, force it though a sieve with the back of a spoon. Measure 11/2 cups of pulp.

3. In a large bowl, beat the eggs. Then whisk in the 11/2 cups of persimmon pulp.

4. Whisk in the buttermilk and melted butter.

5. In a separate bowl, whisk together the sugar, flour, baking powder, baking soda, cinnamon, nutmeg and salt.

6. Add the dry ingredients to the persimmon mixture and whisk together until well blended. Pour the batter into the prepared pan.

7. Bake in a water bath until a toothpick inserted in the center comes out clean, 35 to 45 minutes.

8. Serve the pudding warm or cold with whipped cream, if desired.