Ingredients:
4-6 mushed up persimmon, skinned
2.5 cups buttermilk
½ stick butter, melted
1.5 cups sugar
1.5 cups flour
1.5 tsp ea baking powder/baking soda
½ tsp cinnamon/nutmeg/salt
Directions:
The epitome of winter: Persimmon Pudding, warm, delicious, and a good way to use persimmons which are getting squishy.
If you aren't quite ready to bake, but your persimmons are on their way out, freeze them, however remember that you must take them out a day before baking. This is in fact, the suggested way of preparing the persimmons, as it makes them espeically easy to remove from the skin and extra soft.
This recipe is pretty simple, after removing the persimmons from their skins, mash them up until there are no clumps; then add buttermilk, melted butter, and sugar.
In a separate bowl, mix together flour, baking soda/powder, cinnamon, nutmeg and salt.
Add dry ingredients to wet, stir.
Bake at 400 degrees for 35-45 min in a water bath, this will keep it moist (more like pudding, less like bread).You may need to cook it longer. It should be firmer on top and slightly browned.
