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Buttermilk Persimmon Pudding

Buttermilk Persimmon Pudding

Classically made with foraged American wild persimmons, you can make this with very ripe Hachiya persimmons. 
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Ingredients
  

  • 1 1/4 cup pureed Hachiya persimmons or wild American persimmons—not fuyu
  • 1 egg at room temperature
  • 1 1/2 teaspoon vanilla
  • 1 1/4 cups sugar
  • 1 1/4 cups buttermilk at room temperature
  • 3 tablespoons butter melted and cooled slightly
  • 1/4 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 1/4 cup flour
  • l/2 teaspoon ginger
  • 1/2 teaspoon mace
  • 1/2 teaspoon allspice
  • pinch salt

Instructions
 

  • Generously butter and flour an 9 inch cake pan. Preheat oven to 325 degrees.
  • In a medium bowl or bowl of a stand mixer, beat together persimmon, sugar, vanilla and egg until smooth. Beat in the milk and butter.
  • Beat in dry ingredients until well incorporated,
  • Pour into prepared pan.
  • Bake 50 minutes or until a thin knife inserted into the center comes out clean.
  • Remove to wire rack to cool completely.