Long Creek Herbs Persimmon Pudding

This  has been about a perfect season for persimmons. The trees are full of sweet, ripe persimmons. I gather them as the fall from the tree to make pudding and freeze some pulp for later.

 The first thing is to separate the seeds from the pulp. We have a couple of trees that have fewer seeds than some of the other trees and I gather those.
Soft, ripe persimmons picked from under the tree.

A potato ricer is the easiest way I've found to extract the pulp.

A potato ricer works very well for extracting the pulp. Just fill it only about half full, it’s easier to squeeze that way and actually faster than if you forced larger amounts through.

Once you have the pulp extracted you can freeze it, or turn it into persimmon pudding. I’ve tried many recipes of the years and this one I found on a cooking show is one of my favorites. I made a couple of changes so I think I can claim it as mine, but I credit it to the guy who originated it years ago.
You'll need 2 cups of pulp for the pudding.


Persimmon Pudding
Originally from Bill Neel, Cooks Corner
2 cups pureed persimmon pulp
2 cups buttermilk
1 stick butter, room temp
1 1/4 cups sugar
3 eggs
1 1/2 cups flour
1/2 tsp salt
1 tsp baking soda
1/2 tsp nutmeg
1/2 tsp ginger
1 tsp cinnamon

Preheat oven to 350 C.
Butter a 9 x 9 pan
Cream the butter and sugar
Add eggs, then persimmon pulp, mixing
Mix together dry ingredients (flour, salt, baking soda, spices) then add to persimmon mixture
Pour into greased baking dish. Set that inside a larger pan with water.
Bake at 350 for 2 hours. Yes, 2 hours. Because of the amount of buttermilk it takes that long.

It’s not a pretty pudding but my oh my does it taste wonderful!

 Serve with whipped cream.

The pudding is moist, sweet and delicious!