Persimmon Pudding - The Local Palate

Name: Persimmon Pudding - The Local Palate
Ingredients: 1 stick plus 1 tablespoon unsalted butter, room temperature; 2 cups persimmon purée; 2 cups buttermilk; 1½ cups sugar; 3 large eggs; 1½ cups all-purpose flour; ½ teaspoon salt; 1 teaspoon baking powder; 1 teaspoon baking soda; ½ teaspoon freshly grated nutmeg; ½ teaspoon ground ginger; 1 teaspoon cinnamon

thelocalpalate.com

We have it on our menu every fall, but because we use wild persimmons, the amount and duration vary from year to year. My main persimmon source is Mrs. Mary And

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