There were a few confusing instructions in the original recipe (strain the puree but use the pulp?) so I just simplified things, utilizing the blender more. The results were still yummy.
- WET INGREDIENTS
- 5 Fuyu persimmons, diced
- 2 eggs
- 2 cups sugar
- 1 cup buttermilk
- 4 Tablespoons butter, melted
- 1/2 teaspoon vanilla
- DRY INGREDIENTS
- 1-1/2 cups flour
- 2-1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- dash of cinnamon
- 1 cup heavy cream
Preheat oven to 325º.
Grease a 2 quart baking dish (or larger — we used a 3 quart dish).
In a blender, puree the persimmons until smooth.
Add the remaining wet ingredients then blend.
In a mixing bowl sift the dry ingredients.
Stir in the persimmon mixture in batches, alternating with the cream.
Pour the batter into the baking dish and baking for about an hour until the pudding is set.