SC - Persimmon Pudding

[Christine A Seelye-King]

>From "Saveur" Magazine, December 2000
Persimmon Pudding
Serves 8 - 10

Eva Powell, a former elementary school librarian in Mitchell, Indiana,
has won the town's pudding contest five times with this recipe.  

Pulp from enough halfed ripe persimmons to make 2 cups (about 5 hachiyas)
2 cups sugar
2 eggs, beaten
1 + 1/2 cups buttermilk
1 tsp. baking soda
1 + 1/2 cups flour
1 tsp. baking powder
1/2 tsp. ground cinnamon
Pinch salt
1/4 cup heavy cream
4 tbsp. butter, melted

1. Preheat oven to 350 degrees.  Put pulp and sugar into a large mixing
bowl.  Mix well.  Beat in eggs.  Put buttermilk and baking soda into a
small bowl, and stir.  Add to pulp, mix well.
2. Sift together flour, baking powder, cinnamon, and salt into a medium
bowl.  Gradually add to pulp, stirring until well combined.  Add heavy
cream, and mix well. 
3. Grease a 9"x 13" baking dish with some of the butter.  Stir remaining
butter into batter.
4. Pour batter into dish.  Bake until dark brown and toothpick inserted
in center comes out clean, about one hour.  Set aside to cool.  Serve
with whipped cream, if you like. 


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