Persimmon Pudding

• 4 tablespoons/56 grams butter, melted, plus more for the dish
• 5 Fuyu persimmons (about 2 1/4 pounds), trimmed and chopped
• 2 eggs, beaten
• 2 cups/400 grams sugar
• 1 teaspoon/8 grams baking soda
• 1 cup/240 milliliters buttermilk
• 1 1/2 cups/190 grams all-purpose flour
• 2 1/2 teaspoons/12 grams baking powder
• 1 cup/240 milliliters heavy cream
• 1/4 teaspoon/ 1 1/2 grams salt
• 1/2 teaspoon/3 milliliters vanilla extract
• Dash of cinnamon

1. Heat oven to 325 degrees and butter a 2-quart baking dish.
2. Puree persimmons in a food processor or blender until smooth.
3. Strain pulp through a fine mesh strainer into a bowl, using the back of a spoon or a spatula to push puree through.
4. Measure out 2 cups of pulp (discard remaining pulp).
5. Combine eggs, sugar and persimmon pulp in a large bowl and beat with an electric mixer on medium speed until well mixed.
6. Stir baking soda into buttermilk, then add to persimmon mixture and beat to combine.
7. In a separate bowl, sift together flour and baking powder.
8. Beat flour mixture into persimmon mixture in 3 batches, alternating with the cream, beginning and ending with the flour.
9. Stir in melted butter, salt, vanilla and cinnamon.
10. Transfer batter to prepared dish and bake until pudding is set, 1 hour to 1 hour 15 minutes.

butter, persimmons, eggs, sugar, baking soda, buttermilk, flour, baking powder, cream, salt, vanilla extract, cinnamon

Taken from cooking.nytimes.com/recipes/1016923 (may not work)