Persimmon And Buttermilk Pudding

• 1 1/2 cups fresh or canned persimmon puree (see note), or use canned pumpkin
• 2 1/2 cups buttermilk
• 1 1/2 cups sugar
• 1 1/2 cups flour
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• Salt to taste, if desired
• 1/2 teaspoon powdered cinnamon
• 1/2 teaspoon freshly grated nutmeg
• 4 eggs
• 1/4 cup melted butter, plus butter for greasing the baking dish

1. Preheat the oven to 400 degrees.
2. Put the persimmon puree into a mixing bowl and add the buttermilk.
3. Beat well with a mixer.
4. Sift together the sugar, flour, baking powder, baking soda, salt, cinnamon and nutmeg.
5. Beat the eggs and add them to the persimmon mixture.
6. Add the sifted dry ingredients and beat with the mixer.
7. Beat in the butter.
8. There should be about six cups.
9. Butter a six-cup baking dish and pour the batter into it.
10. Set the baking dish in a larger utensil and pour boiling water into the larger dish.
11. Place in the oven and bake 35 to 40 minutes or until the pudding is set and a cake tester inserted in the center comes out clean.
12. May be topped with whipped cream.

persimmon puree, buttermilk, sugar, flour, baking powder, baking soda, salt, powdered cinnamon, nutmeg, eggs, butter

Taken from cooking.nytimes.com/recipes/54 (may not work)