It’s important that persimmons be very ripe, otherwise they may taste bitter. To ripen, place in a paper sack on the counter with an apple, turning them over once a day until they’re deliciously soft and rich-smelling.
4 large, very ripe persimmons
4 large eggs
2-1/2 cups buttermilk (low-fat or fat-free)
4 tablespoons unsalted butter, melted (corn oil may be substituted)
1 cup sugar (sugar substitute may be substituted)
1-1/2 cups flour
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground cardamom
1/2 teaspoon salt
Preheat oven to 400 degrees. Butter a 3-quart baking dish for the pudding.
Prepare a hot water bath: Place a container with tall sides, larger than your baking dish, in the oven. Fill about 1/3 full with hot water. You will eventually place the pudding in this container to bake, so don’t overfill.
Cut persimmons in half and remove pits. Scoop out pulp and puree in a blender or food processor until smooth. You need about 1-1/2 cups of pulp.
In a large bowl, whisk eggs until light. Whisk in buttermilk and melted butter or corn oil.
In a separate large bowl, combine sugar, flour, baking powder, baking soda, spices and salt. Mix thoroughly to evenly distribute spices.
Combine wet and dry ingredients, folding together until thoroughly blended. Pour into prepared baking dish. Carefully place pudding into hot water bath, making sure water comes about halfway up the sides of the pudding. Bake 35 to 45 minutes or until a toothpick inserted in the center comes out clean. Add more hot water to the bath as needed.
Serve warm or cold with whipped cream. Enjoy!