Persimmon Buttermilk Pudding

---

  

Cooking time: About 40 minutes
Prep time: About 15 minutes

Makes: 8 - 12 servings

    

Ingredients

• 4               very ripe hachiya persimmons
• 4               eggs
• 2 1/2 cup   buttermilk
• 1 1/2 cup   sugar
• 1 1/2 cup   flour
• 4 T.           butter (1/2 stick)
• 1 1/2 t.      baking powder
• 1 1/2 t.      baking soda
• 1/2 t.         ground cinnamon
• 1/2 t.         ground nutmeg
• 1/2 t.         salt

    

Directions

1. Scoop pulp out of persimmons, scrape it off the skins. Should be 1 1/2 cups of pulp.
2. Puree pulp in a blender.
3. Melt butter in a sauce pan. Mix in buttermilk and blend into pulp.
4. Mix the dry components together and blend into pulp. Should be about 4 cups.
5. Select baking dishes with a total of about 4 cups capacity (ramekins, baking dishes, etc.)
6. Coat dishes with cooking spray. Pour pulp into dishes.
7. Place dishes in 2 cooking pans, leaving space between dishes. Pour in 1/2 inch of boiling water.
8. Carefully place cooking pans in 400 deg. F. oven and bake 40 minutes.
9. Pudding is done when a toothpick stuck into the center comes out clean.
10. Let cool and serve topped with buttermilk.

 

Based on recipe from Joy of Cooking, 1997, p. 1025

Up a Level

Return to Home Page