Persimmon Pudding | Saveur
This 5-time award-winning persimmon pudding has a custardy texture with a crispy, cake-like crust.
Ingredients
- Pulp from enough halved ripe persimmons to make 2 cups (about 5 hachiyas)
- 2 cups sugar
- 2 eggs, beaten
- 1 <sup>1</sup>⁄<sub>2</sub> cups buttermilk
- 1 tsp. baking soda
- 1 <sup>1</sup>⁄<sub>2</sub> cups flour
- 1 tsp. baking powder
- <sup>1</sup>⁄<sub>2</sub> tsp. ground cinnamon
- Pinch salt
- <sup>1</sup>⁄<sub>4</sub> cup heavy cream
- 4 tbsp. butter, melted
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