Persimmon Pudding

Persimmon Pudding

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SERVES 8 – 10 Eva Powell, a former elementary-school librarian in Mitchell, Indiana, has won the town's pudding contest five times with this recipe. Pulp from enough halved ripe persimmons to make 2 cups (about 5 hachiyas) 2 cups sugar 2 eggs, beaten 1 1/2 cups buttermilk 1 tsp. baking soda 1 1/2 cups flour 1 tsp. baking powder 1/2 tsp. ground cinnamon Pinch salt 1/4 cup heavy cream 4 tbsp. butter, melted 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.