Despite the fact that this pudding is baked rather than steamed, this spiced cake made with the pulp of fresh persimmon remains very moist. Serve with whipped cream.
INGREDIENTS (for 4 servings):
- 1 cup persimmon pulp
- 1 egg, beaten
- 1 1/4 cups white sugar
- 1 cup all-purpose flour
- 1 1/4 cups milk
- 1/4 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup butter, melted
PREPARATION:
Butter one 9x13 inch baking pan. Preheat oven to 350 degrees F (175 degrees C).
In a blender, combine persimmon pulp, egg, sugar, flour, milk, baking soda, baking powder, cinnamon, salt and butter. Blend until smooth.
Pour into baking pan and bake for 30 minutes or until a knife inserted in the center comes out with just crumbs but no batter stuck to it.