Persimmon Pudding Recipe cynical0ne

• 3 - 4 Ripe Hachiya persimmons stemmed, seeded and pureed. If the persimmons are not quite ripe you can freeze them overnight and then thaw before using. This will soften the persimmons completely. You should have 2 cups of puree.
• 3 eggs
• 2 c. sugar. use packed brown sugar, granulated sugar or any combination of both
• 4 oz. (1 stick) unsalted butter, melted and cooled to just warm
• 1/2 tsp. salt
• 2 c. buttermilk
• 1 1/2 c. unbleached flour
• 1 tsp. baking soda
• 1 tsp. baking powder
• 1 tsp. cinnamon, 1/2 tsp. ginger, 1/4 tsp. allspice, 1/4 tsp. nutmeg

1. Preheat the oven to 350 degrees F Butter a 2qt pudding mold or ovenproof ceramic dish
2. With the paddle attachment of a stand mixer beat the eggs and sugar until well combined, about 1 minute.
3. Add the cooled, melted butter and salt and mix 30 seconds.
4. Note: You can also whisk together by hand in a large bowl.
5. In a medium bowl sift together the flour, baking powder, baking soda, and spices.
6. Add to the egg and sugar mixture and stir until just combined.
7. Slowly add the buttermilk, stirring until combined.
8. Stir in the persimmon puree.
9. Pour into prepared pan.
10. Bake until a skewer inserted in center comes out clean, about 50-60 minutes.
11. The pudding will fall as it cools.
12. Serve warm with Chantilly or Cinnamon/Ginger whipped cream

if, eggs, sugar, unsalted butter, salt, buttermilk, flour, baking soda, baking powder, cinnamon

Taken from www.chowhound.com/recipes/persimmon-pudding-28057 (may not work)