Buttermilk Persimmon Pudding
 

Buttermilk Persimmon Pudding

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Easy and delicious, this dessert is perfect for any occasion.

SERVING SIZE

serves 8-10

INGREDIENTS

4 Hachiya persimmons (to yield 2 cups puree)

2 cups sugar

2 eggs, beaten

1 ½ cups buttermilk

1 teaspoon baking soda

1 ½ cups flour

1 teaspoon baking powder

½ teaspoon ground cinnamon

1/8 teaspoon salt

¼ cup heavy whipping cream

¼ cup butter, melted

1 cup whipped cream, for garnish (optional)

½ cup chopped toasted nuts, for garnish (optional)

 

INSTRUCTIONS

Preheat the oven to 350 degrees F. Grease a 9x13 baking dish with butter.

Peel and cut the stem off of the persimmons. Place them in a food processor or blender and puree until smooth.

In a large mixing bowl, mix the persimmon puree and sugar until well combined. Beat in eggs.


Pour the buttermilk and baking soda into a small bowl and whisk. Add to the persimmon/sugar mixture and mix well. Set aside.

In a separate bowl, sift together the flour, baking powder, cinnamon and salt into a medium bowl. Then sift again into the persimmon mixture, stirring until well combined. Add the heavy cream and melted butter; mix well.

Pour the batter into the prepared baking dish. Bake until dark brown and a toothpick inserted in the center comes out clean, about 1 hour.

Set aside to cool. Serve with whipped cream and toasted nuts (optional).


Note: the pudding will deflate slightly when cool.

  PRINT VERSION

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