Persimmon Buttermilk Pudding

This is one of the best persimmon puddings ever, moist and dense and subtly spiced. Serve it either warm or cold with whipped cream or a sauce of your choice.


  • 4 to 6 very ripe large persimmons
  • 4 eggs
  • 2 1/2 cups buttermilk
  • 1/4 cup ( 1/2 stick) butter, melted,
  • plus extra for greasing dish
  • 1 cup sugar
  • 1 1/2 cups flour
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/2 tsp freshly grated nutmeg
  • 1/2 tsp salt

This pudding is best when made with overripe persimmons that can be squeezed easily from the tough outer skin. Remove pits from persimmons, then scrape pulp free from skins with teaspoon. Puree pulp in blender or food processor. Whisk eggs until light in large bowl and beat in 1 1/2 cups persimmon pump, buttermilk and melted butter. Combine sugar, flour, baking powder, baking soda, cinnamon, nutmeg and salt in separate bowl and whisk to blend. Add dry ingredients to persimmon mixture and mix well. Pour batter into buttered shallow 3-quart baking dish. Bake in water bath at 400 degrees F until toothpick inserted in center comes out clean, approximately 1 hour.


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