Persimmon And Buttermilk Pudding

Ingredients

• 1 ½ cups fresh or canned persimmon puree (see note), or use canned pumpkin
• 2 ½ cups buttermilk
• 1 ½ cups sugar
• 1 ½ cups flour
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons baking soda
• Salt to taste, if desired
• ½ teaspoon powdered cinnamon
• ½ teaspoon freshly grated nutmeg
• 4 eggs
• ¼ cup melted butter, plus butter for greasing the baking dish

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    382 calories; 9 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 68 grams carbohydrates; 0 grams dietary fiber; 41 grams sugars; 8 grams protein; 111 milligrams cholesterol; 486 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Eight or more servings

Preparation

1. Preheat the oven to 400 degrees.
2. Put the persimmon puree into a mixing bowl and add the buttermilk. Beat well with a mixer.
3. Sift together the sugar, flour, baking powder, baking soda, salt, cinnamon and nutmeg.
4. Beat the eggs and add them to the persimmon mixture. Add the sifted dry ingredients and beat with the mixer. Beat in the butter. There should be about six cups.
5. Butter a six-cup baking dish and pour the batter into it. Set the baking dish in a larger utensil and pour boiling water into the larger dish.
6. 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.
7. May be topped with whipped cream.

• To make persimmon puree, put enough ripe, pitted persimmons through a sieve to produce one and one-half cups.

50 minutes