Name: Persimmon Pudding
Cuisine: Italy
Ingredients: 1 teaspoon baking soda; 1 cup buttermilk; 2 large eggs, beaten; 2 cups chopped persimmon flesh (from 4–5 large persimmons); ¾ cup sugar; 1 teaspoon vanilla extract; ½ teaspoon cinnamon; ⅓ cup butter; 1½ cups all-purpose flour; Barely Whipped Cream; 1 cup half-and-half; 2 teaspoons baking powder

Preparation info

Difficulty
Easy

Appears in

A Platter of Figs and Other Recipes

By David Tanis

Published 2008

About

This recipe comes from a cook from the South, named (yes) Mrs. West, who regularly collects wild persimmons to make it. Ripe Hachiya or Fuyu persimmons from the market will work well. If using Hachiyas, they must be very ripe. This pudding is a bit more like a flan than a cake, and will keep well, refrigerated, for a few days.

Persimmon pudding reminds me of Italy in winter, when you encounter the bright orange fruits hanging from their bare branches. The pudding wi