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Enlarge Credit: Helen Rosner SERVES 8–10IngredientsPulp from enough halved ripe persimmons to make 2 cups (about 5 hachiyas)
2 cups sugar
2 eggs, beaten
1½ cups buttermilk
1 tsp. baking soda
1½ cups flour
1 tsp. baking powder
½ tsp. ground cinnamon
Pinch salt
¼ cup heavy cream
4 tbsp. butter, melted
Instructions1. Preheat oven to 350°. Put pulp and sugar into a large mixing bowl. Mix well. Beat in eggs. Put buttermilk and baking soda into a small bowl, and stir. Add to pulp, and mix well.
2. Sift together flour, baking powder, cinnamon, and salt into a medium bowl. Gradually add to pulp, stirring until well combined. Add heavy cream, and mix well.
3. Grease a 9'' X 13'' baking dish with some of the butter. Stir remaining butter into batter.
4. Pour batter into dish. Bake until dark brown and toothpick inserted in center comes out clean, about 1 hour. Set aside to cool. Serve with whipped cream, if you like.
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This article was first published in Saveur in Issue #47 Subscribe now More from Saveur.com 
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2by BRUNSWICKIAN on 2011-10-13 It is a good way to use up extra ripe Persimmons, but I wouldn't say it was the best thing I've ever eaten. It had a great crunchy cake-like top layer and edges but not a lot of flavor other than brown sugar - like a English Sticky Pudding. Very much a fall/Christmas pudding feel to it. The overall flavor was greatly improved by a few tablespoons of dark rum over the top.
Also, there is no need to remove the seeds and you must use the fruit only once it's mushy.
by MOONBEAM on 2011-11-23Dear Brunswickian-
I don't know what kind of persimmons you are using, but,for most varieties, you Must remove the seeds. There are a few Asian persimmons that are nearly seedless and I suppose one could mix the soft seed casing in with the pulp, but if real seeds have formed, do please remove them. They are quite hard and bitter. (Maybe the seedless persimmons are the reason for the lack of flavour.)
As for mushy, yes, absolutely- the pucker you will get from even one unripe persimmon in the pudding is quite memorable!
This recipe turned out pretty well with my homegrown Jiro persimmons, but still it is a more cake-like texture than when made with native North American persimmons. Those persimmons make the REAL persimmon pudding- unbelievably rich, creamy, and flavourful. I wish I could get Asian persimmons to bake in the same way.
(Rum-yes! A rum hard sauce makes quite a good accompaniment.)
i've been making this every thanksgiving since i first saw it in the print magazine -- at least five years ago? i lost the recipe though, and am so glad to find it online. it really is a fantastic recipe.
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