Cook what you grow
Old-Fashioned Persimmon Pudding
The Midwestern classic: a dense, dark, spoonable baked pudding made from dead-ripe persimmon pulp (half cake, half custard), best served warm with cream.
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Ingredients
serves 8From the garden
- 2 cups dead-ripe persimmons, pulped through a food mill or sieve · about 2 pounds American persimmons, or 4–5 fully soft Hachiyas
From the pantry
- 1½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon (optional)
- 1 cup sugar
- 2 eggs
- 1½ cups milk
- 4 tbsp butter, melted · plus more for the dish
- ½ tsp salt
- ¾ cup heavy cream, softly whipped (optional) · for serving