Persimmon Pudding

• 1 cup unbleached all purpose flour
• 1/2 teaspoon cinnamon
• a pinch of fresh ground nutmeg
• 1/2 cup fine semolina flour
• 1 teaspoon baking powder
• two finger pinch of kosher salt
• 2 cups American persimmon pulp
• 1 1/2 cups cane sugar
• 1/2 cup dark muskovado sugar
• 2 large eggs
• 1 1/2 cups buttermilk
• 1 teaspoon baking soda
• 1/4 cup heavy cream
• 4 tablespoons unsalted butter melted
• (for the whipped cream)
• 1 1/2 cups heavy whipping cream
• 1/2 teaspoon vanilla extract
• 1/4 cup powdered sugar

1. Preheat the oven to 350 degrees. Place a rack in the middle position. Butter a 13 x 9 baking dish.
2. Sift the two flours, cinnamon, nutmeg, and baking powder into a bowl.
3. Combine the persimmon pulp, eggs and two sugars in another bowl and mix. In the measuring cup mix the buttermilk with the baking soda and pour it into the pulp.
4. Whisk the flour into the pulp mixture and whisk. Add the cream and melted butter and pour it into the prepared pan.
5. Bake it in the oven for 45 to 50 minutes or until a toothpick comes out clean.
6. Remove from the oven and cool completely. The pudding will deflate as it cools so don't worry.
7. To make the whipped cream, whip heavy whipping cream until it begins to froth. Add the vanilla and 1/4 cup of powdered sugar. Whip until stiff peaks form. Serve the pudding with a dollop of whipped cream.

flour, cinnamon, ground nutmeg, fine semolina flour, baking powder, kosher salt, pulp, cane sugar, muskovado sugar, eggs, buttermilk, baking soda, heavy cream, butter, heavy whipping cream, vanilla, powdered sugar

Taken from food52.com/recipes/7544-persimmon-pudding (may not work)