Persimmon Pudding

Yield: 2 ea  9”cakes (12 slices)

• 2 lb hachiya persimmon, very soft and ripe
• 1 ¾ cup sugar
• 1 cup buttermilk
• 2 eggs
• 1 tsp vanilla
• 1 cup ½ and ½ 
• 1 ½ cup flour
• ½ tsp baking powder
• 1 tsp baking soda
• ½ tsp cinnamon
• ½ tsp salt
• 5 ¼ (⅓ cup) tablespoon butter, melted
• Whipped cream for serving

Step 1:

Preheat the oven to 325 degrees. Butter 2 9” cake pans and line with a parchment circle. Working over a food processor, cut the bottom off of the persimmon, and scoop out the flesh into the food processor, discarding the skin and stem end. There may be a couple big brown seeds that you will need to pick out.  Process the fruit until smooth, pour into a large measuring cup, you should have 2 cups. Transfer the 2 cups of puree to a large bowl.

Step 2:

Mix the dry ingredients in a small bowl and set aside.

Whisk the eggs, buttermilk, and vanilla into the persimmon puree. Add half of the dry ingredients into the persimmon mixture and whisk until smooth, whisk in the ½ and ½ , followed by the rest of the dry ingredients, use a rubber spatula to make sure everything is fully mixed and nothing is sticking to the bottom of the bowl. Whisk in the butter, pour into the 2 prepared cake pans. 

Step 3: 

Bake the puddings for 35-40 minutes, rotating the pans halfway through. The pudding should become an orangey brown and pull away from the sides of the pan, the center should be slightly jiggly, but not soupy. Remove from the oven and cool on a rack until room temperature. When cool, run a butter knife around the edges of the pudding and turn the cake pan upside down onto a large flat plate, shake the pan slightly to get the pudding to dislodge. Peel off the parchment, place another plate on the turned-up side of the pudding and flip it again so it is right-side-up on the plate. Cut into 6 pieces and serve at room temperature with whipped cream.