Make Pudding, Not War!
Persimmon pudding recipe:
3 large eggs
1 cup sugar
4 oz (1 stick) sweet butter, melted
1 1/2 cups flour
1 tsp. baking soda
1 tsp. baking powder
minced fresh ginger
1/2 to 1 tsp. ground cinnamon
1/2 to 1 tsp. ground allspice
pinch ground cloves
1/2 tsp. salt
2 cups half and half
2 cups Hachiya persimmon puree, (2 or 3 whole persimmons--use when they are very ripe and soft! Use only Hachiya persimmons)
a 9 inch square pan
Preheat oven to 350°. Butter the pan. Put the eggs and sugar in the bowl of an electric mixer. Beat until well
combined. Add the melted butter.
Sift together the dry ingredients. Stir into the egg mixture. Pour in the
half and half (slowly). Add the persimmon puree. Pour the batter into the prepared pan and bake for about 40 minutes, until
a skewer comes out clean. Serve the pudding warm or at room temperature, with a dollop of whipped cream.
Want to learn more about persimmons and how to cook with them? Pick up the new
Chez Panisse Fruit cookbook, HarperCollins, 2002