Persimmon Pudding

4-6 mushed up Hachiya 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

The epitome of winter, Persimmon Pudding: warm, delicious, and a great way to use persimmons that are getting squishy.

If you aren't quite ready to bake, but your persimmons are on their way out, freeze the fruit for later. However, remember to remove fruit for thawing one day before baking. In fact this is the suggested way of preparing the persimmons, as it makes the skin easier to remove and the flesh extra soft.

This recipe is relatively simple. After removing the persimmons from their skins, mash them until there are no clumps. Next 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 ingredients and stir until evenly mixed.

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 depending on your oven and personal preference. It should be firmer on top and slightly browned.