Persimmon Pudding

I tried harvesting the persimmons in our backyard again this year.  For 1/4th of a cup of persimmon pulp, it was very messy. 

I ended up purchasing store bought frozen persimmon pulp.  (It was pretty exciting to find it at the grocery store).  Someday, I will make this dish with the persimmons from our backyard, but not this year!

I snipped this recipe off of another place on the internet - and it was very good!  The pudding smelled like pumpkin pie while baking, and the texture is like a soft brownie. It goes well with whipped cream.

Persimmon Pudding*
Preheat the oven to 325 °F.  I used a glass baking dish 9 x 13.
In a large bowl combine:                  

2 Cups flour          
2 tsp. baking powder  
½ tsp. baking soda      
1 tsp. salt
1/8th tsp. ground cloves 
1 tsp. ground cinnamon
¼ tsp. ground nutmeg

Thoroughly mix these dry ingredients with a whisk.

In another large bowl combine:

2 Cups persimmon pulp
1 ¾  Cups sugar 
¾ Stick softened butter
3 Cups milk
2 large eggs

Cream  together butter and sugar, then milk, eggs and persimmon pulp.  Then slowly beat in the dry ingredients. 
Some slight lumpiness from the persimmon pulp or butter is expected. 

Pour the batter into the baking dish and bake in the oven for about an hour or until a toothpick comes out clean and the edges get slightly caramelized.  When removed from the oven, they usually fall and pull the caramelized edges inward. Serve warm with whipped cream or ice cream.

*best with American or Midwestern persimmons - not Asian persimmons.