A real fall dessert. Serve this with Chantilly Cream and a sprinkle of cinnamon. To ripen persimmons, put them in the freezer overnight, and thaw them; they will be ready to use.
A 9-inch square pan
Butter the pan.
Put the eggs and sugar in the bowl of an electric mixer. Using the paddle attachment, beat them on medium speed until well combined. Add the melted butter.
Sift together the flour, baking soda, baking powder, ginger, cinnamon, allspice, cloves, and salt. Stir these dry ingredients into the egg mixture. Slowly pour in the half and half. Add the persimmon purée. (Be sure to add the purée last, as the mixture will get very thick if you do not.)
Pour the batter into the prepared pan and
Serve the pudding warm. It can be
© 1993 Emily Luchetti. All rights reserved.