Persimmon Pudding

Ingredients

Salt

1/2 teaspoon

Nutmeg

1/2 teaspoon, freshly grated

Cinnamon

1 teaspoon

Baking powder

1 teaspoon

All-purpose flour

1 1/2 cups

Milk

1 1/2 cups

Unsalted butter

1/2 cup, melted

Eggs

2 large

Granulated sugar

1 1/2 cups

Ripe persimmons

2 cups, pureed

Instructions

1. Preheat the oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.
2. In a large bowl, combine the persimmon puree, granulated sugar, eggs, melted unsalted butter, and milk. Whisk together until well combined.
3. In a separate bowl, whisk together the all-purpose flour, baking powder, cinnamon, freshly grated nutmeg, and salt.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Avoid overmixing to keep the pudding light and tender.
5. Pour the batter into the prepared baking dish, smoothing the top with a spatula.
6. Bake for approximately 60 minutes, or until the pudding is set and a toothpick inserted into the center comes out clean.
7. Allow the pudding to cool slightly before serving. For a traditional touch, serve with a dollop of whipped cream or a drizzle of heavy cream.