Persimmon Pudding

Circle B Kitchen

Recipe courtesy Mario Batali

5 or 6 small persimmons (plus slices to garnish) about 2 1/2 cups pulp

1 cup milk

3 large eggs (beaten)

2 tablespoons unsalted butter (melted)

1/2 teaspoon vanilla

1 cup all-purpose flour

3/4 cup sugar

1 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon Kosher salt

1/2 cup heavy cream

2 tablespoons powdered sugar

1/2 teaspoon vanilla

Preheat the oven to 350ºF. Spray an 8x8-inch baking dish with cooking spray.

Cut the persimmons in half and scoop the pulp out into a bowl. You should get about 2 1/2 cups of the pulp. Discard the skins.

To the bowl of persimmons, add the milk, eggs, butter and vanilla and mix to combine. In a separate bowl, add the flour, sugar, baking soda, cinnamon and salt and mix until well incorporated. Fold the wet ingredients into the dry and pour the batter into the prepared pan. Bake until dark brown and set, about 1 hour. Allow to cool and serve with whipped cream and garnish with slices of persimmon.